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Cate in NZ

Speckled-eye Squash Stew

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Since my daughter and I have given up meat for Lent we've had great fun trying out veggie recipes, which have had to be based around veg that arrives in our veggie box :roll:

 

This one was such a success, had everyone asking for seconds (even son, who doesn't do veggie :shock: ), that I thought I'd share it with you.

 

Speckled-eye Squash Stew

From Ainsley Harriott's "Meals in Minutes"

 

Serves 3

Prep time 15 mins/ cooking time 30mins

 

2 tablespoons olive oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 onion, chopped

1 garlic clove, finely chopped

1 red chilli, seeded and sliced

450g potatoes, roughly chopped

2 tablespoons curry paste

600ml (1 pint) vegetable stock

450g squash (butternut, pumpkin or kabocha), roughly diced

400g can black-eyed beans, drained

2 tomatoes, each cut into 6 wedges

salt & pepper

2 tablespoons fresh coriander or parsley to garnish

warm naan bread & lemon wedges to serve

 

Heat the oil in a large pan, add the seeds and cook for 1 min; when they begin to splutter and pop add the onion, garlic & chilli, and cook for 3-4 mins until softened. Stir in the potatoes and cook for 3 mins. Add the curry paste and veg stock, bring to boil & simmer for 5 mins. Add the squash and simmer for a further 15 mins until the veg are tender. Add the black eyed beans and tomatoes and continue to cook for 2-3 mins; season to taste.

 

Divide the stew between serving plates and sprinkle over coriander or parsley. Serve with naan bread and lemon wedges.

 

I hope you all enjoy it :D

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