Butternut and bean stew

Recipe by:

Brimming with flavours and textures, this meat-free dinner contains protein and vitamin B from the beans and sweet, nutty flavour from the squash

Butternut and bean stew

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Main

Method

  1. Melt the coconut oil in a large pan over medium heat. Add the garlic, onion, chilli, and ginger and cook for about five minutes.

  2. Stir frequently and add a splash of water if the pan gets dry. Stir in the spices and cook for two minutes.

  3. Add the butternut and aubergine and cook for two minutes, stirring frequently.

  4. Add the tomatoes, soy sauce, and honey and stir well.

  5. Cover the pan and simmer for about 20 minutes, stirring occasionally.

  6. When the vegetables are tender, stir in the beans and heat through.

  7. Divide the stew between warmed serving bowls. Sprinkle over the coriander and flaked almonds. Top with a dollop of Greek yoghurt and serve. 

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

  1. Melt the coconut oil in a large pan over medium heat. Add the garlic, onion, chilli, and ginger and cook for about five minutes.

  2. Stir frequently and add a splash of water if the pan gets dry. Stir in the spices and cook for two minutes.

  3. Add the butternut and aubergine and cook for two minutes, stirring frequently.

  4. Add the tomatoes, soy sauce, and honey and stir well.

  5. Cover the pan and simmer for about 20 minutes, stirring occasionally.

  6. When the vegetables are tender, stir in the beans and heat through.

  7. Divide the stew between warmed serving bowls. Sprinkle over the coriander and flaked almonds. Top with a dollop of Greek yoghurt and serve.