Bean and Squash Stew
Ingredients
- 4 tablespoons olive oil
- 1 teaspoon cumin seed ⓘ
- 1 teaspoon mustard seeds ⓘ
- 2 onions, chopped ⓘ
- 2 garlic cloves, finely chopped
- 2 red chilies, seeded and sliced
- 900 g potatoes, scrubbed and rougly chopped ⓘ
- 4 tablespoons curry paste
- 1 14 liters vegetable stock ⓘ
- 900 g butternut squash, peeled and roughly chopped ⓘ
Instructions
- Heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute.
- When they begin to splutter and pop, add the onion, garlic and chilli and cook for 3-4 minutes ubtil softened.
- Stir in the potatoes and cook for 3 minutes.
- Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes.
- Add the butternut and simmer for a further 15 minutes until the vegetables are tender.
- Add the black eyed beans and tomatoes and continue to cook for 2-3 minutes.
- Season to taste.
- Divide the stew between individual dishes, sprinkle over chopped coriander and serve with lemon wedges.
Nutrition & Diet Analysis (per serving)
481
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).