How are you doing this week? What are you cooking? Well here is a vegetarian recipe that you will like even if you are not a vegetarian.
Ideal for meatless Mondays! As a wine drinker I personally would prefer a fruity dry red, but the spice in this dish makes it ideal to pair to beer. Cheers and join us for our next dish which will be all about seafood!
1 Hour 35 Minutes - Serves 4 - Easy. This vegetarian dish will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into
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 / Italian style tomato purée thicker than sauce
- 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
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.
Note: if you wish to add something green, broccoli will be ideal. 400grams added 10 minutes before the end of cooking time. Just fold into the rest of the curry and let it cook until el dente.