Bean and Squash Stew

Name: Bean and Squash Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
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 1/4 liters vegetable stock; 900 g butternut squash, peeled and roughly chopped; 800 g black-eyed peas, drained; 4 tomatoes, cut into 6 wedges

Submitted by Lene8655

"This hearty stew is full of goodness, yet it is easy to make and tastes terrific. The beauty of a one pot meal is not just less washing up, but also the fact that all the vitamans and minerals are kept in the sauce. This is the ideal comfort food."

Download

Ready In:: 55mins
Ingredients:: 12
Serves:: 6

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 ¹⁄₄ liters vegetable stock
900 g butternut squash, peeled and roughly chopped
800 g black-eyed peas, drained
4 tomatoes, cut into 6 wedges

directions

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.