Spiced Butternut Squash & Kidney Bean Stew

Updated at: Thu, 17 Aug 2023 07:04:44 GMT

Step 1

Halve, peel and dice the onion into small pieces. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Roughly chop the peanuts. Slice the red chilli widthways.

Step 2

Start Cooking

Step 3

2 Heat a large saucepan over medium heat with a drizzle of oil. Once hot, add the onion and cook until softened, 3-4 mins. Add the garlic, ginger, Zanzibar spice mix and half the red chilli (beware - they are hot) and fry, stirring occasionally, until coated and softened, another 1-2 mins.

Step 4

Cook the Stew

Step 5

3 Add the pepper, diced butternut squash, coconut milk, tomato passata, vegetable stock and water (see ingredients for amount). Give everything a good stir to mix together. Cover and bring to a boil, then reduce the heat to medium and simmer for 15 mins.

Step 6

Prep & Wash up

Step 7

4 Meanwhile, drain and rinse the red kidney bean. Roughly chop the coriander (stalks and all).

Step 8

Finish the Stew

Step 9

5 Remove the lid from the pan, and add the red kidney beans. Cook uncovered for 5-10 mins, until the butternut squash is soft and cooked through and the sauce has thickened. Season with salt and pepper, if you wish.

Step 10

Serve

Step 11

6 Spoon large portions of the bean stew into your bowls. Garnish with coriander, peanuts and remaining red chilli to garnish.

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