Butternut and bean stew
Brimming with flavours and textures, this meat-free dinner contains protein and vitamin B from the beans and sweet, nutty flavour from the squash
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
1 tbsp coconut oil
4 garlic cloves, crushed
1 onion, finely chopped
½ chilli, finely chopped
thumb of fresh ginger, grated
2 cardamom pods
1 tbsp cumin seeds
1 tbsp turmeric
1 star anise
1 butternut squash, peeled, deseeded, diced
1 aubergine, diced
1 tin of chopped tomatoes
2 tbsp soy sauce
1 tbsp honey
1 tin of mixed beans
handful of coriander leaves
4 tbsp flaked almonds
4 tbsp Greek yoghurt
Method
Melt the coconut oil in a large pan over medium heat. Add the garlic, onion, chilli, and ginger and cook for about five minutes.
Stir frequently and add a splash of water if the pan gets dry. Stir in the spices and cook for two minutes.
Add the butternut and aubergine and cook for two minutes, stirring frequently.
Add the tomatoes, soy sauce, and honey and stir well.
Cover the pan and simmer for about 20 minutes, stirring occasionally.
When the vegetables are tender, stir in the beans and heat through.
Divide the stew between warmed serving bowls. Sprinkle over the coriander and flaked almonds. Top with a dollop of Greek yoghurt and serve.Â
