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[Cate in NZ]

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

 

This one was such a success, had everyone asking for seconds (even son, who doesn't do veggie ), 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