Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Butternut squash and butterbean stew with yogurt
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, diced
- 500g butternut squash, peeled and diced
- 4 large cloves garlic, thinly sliced
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 tsp cumin seeds
- 1 tsp dried chilli flakes
- 650g passata
- 1 tsp caster sugar
- 2 x 400g tins butter beans, drained and rinsed
- a small bunch flat-leaf parsley, roughly chopped
- 1 tbsp dried mint
- natural yogurt, to serve
Method
- STEP 1
Heat 1 tbsp of oil in a large lidded pan over a medium heat and cook the onion for 10 minutes until soft, without browning, then add the diced squash and garlic. Cook for 8-10 minutes until softening at the edges. Add the spices, coat everything well, stirring for a minute or so. Season generously, then add in the passata, sugar and 250ml of water. Stir, cover with a lid, reduce the heat and cook gently for 20-25 minutes (stirring occasionally and adding a splash of water if it begins to look a little dry) or until the squash has cooked through.
- STEP 2
Remove the lid, stir well and add the beans, and most of the parsley.
- STEP 3
In a separate small pan, heat 1 tbsp of oil and the dried mint over a medium heat for a few minutes, ensuring it doesn’t burn, then remove from the heat and set aside.
- STEP 4
Serve the stew with dollops of yogurt, scattering over the remaining parsley and the hot mint oil.
