• 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


  • 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.


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