Try this squash and butterbean stew, then check out our vegetarian stew, vegetarian casserole, vegetarian tagine, and other vegetarian recipes.
Ingredients
- vegetable oil 2 tbsp
- onion 1 large, diced
- butternut squash 500g, peeled and diced
- garlic 4 large cloves, thinly sliced
- ground cinnamon 1 tsp
- ground turmeric 1 tsp
- cumin seeds 2 tsp
- dried chilli flakes 1 tsp
- passata 650g
- caster sugar 1 tsp
- butter beans 2 x 400g tins, drained and rinsed
- flat-leaf parsley a small bunch, roughly chopped
- dried mint 1 tbsp
- natural yogurt to serve
Method
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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.
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Step 2
Remove the lid, stir well and add the beans, and most of the parsley.
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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.
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Step 4
Serve the stew with dollops of yogurt, scattering over the remaining parsley and the hot mint oil.
Nutritional Information
- Kcals 317
- Fat 9.8g
- Saturates 0.7g
- Carbs 38.3g
- Sugars 18.4g
- Fibre 12.7g
- Protein 12.5g
- Salt 0.2g