Butternut Squash Stew with Curly Kale
- Makes 2 Portions
- Suitable for freezing
- Preparation 15 minutes
- 50 minutes cooking time
- 140 C°, 275 F°, Gas Mark 1
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 clove garlic, finely chopped
- 1 carrot, finely diced
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 50g red lentils
- 250ml passata
- 350g butternut squash, peeled, de-seeded and cubed
- 1/2 400g can black-eyed beans, drained and rinsed
- 750ml reduced sodium vegetable stock
- 80g kale, washed and finely shredded
- Pinch of salt
- Pinch of pepper
- 2 slices wholemeal baguette
- Add the oil to a large saucepan set over medium heat.
- Add the onions, garlic and carrots and cook for about five minutes, until softened.
- Stir in the turmeric, cinnamon and ginger and continue to cook for another minute until the spices become fragrant.
- Turn the heat down to low and add in the lentils and passata, cooking for a further 15 minutes and stirring occasionally. (You may need to add a little more passata during cooking.)
- Add the squash, black-eyed peas and stock to pan, then simmer for 30 minutes until the squash is tender.
- Once the squash has been cooking for 20 minutes, steam the kale for about 10 minutes, either over the stew or in a separate pan, until slightly softened but still bright green.
- Stir the kale into the squash and lentil mixture, then season to taste with a bit of salt and pepper.
- Serve in bowls, either alone or with slices of crusty wholemeal baguette.
This dish provides one third of the recommended daily intake of this important nutrient