Description
Hearty, vegan stew
Ingredients
Scale
1 butternut squash
3 cloves garlic
3 tsp cumin
3 tsp paprika
3 tsp ground coriander
2 tbsp olive oil
1 400ml/14fl oz tin light coconut milk
2 400g/14oz tins tomatoes
1 400g/14oz tin cannellini beans, drained
180g/6½oz quinoa
300ml/10½fl oz boiling water
1 bag (200g/7oz) spinach
Coriander
Instructions
- Peel and chop the squash into bite-sized pieces.
- Crush the garlic into a large saucepan and add the cumin, paprika, ground coriander, salt, pepper and olive oil – let this heat until it starts bubbling.
- Once the spice mix is bubbling, add the squash, boiling water, quinoa, tinned tomatoes and light coconut milk.
- Bring this to the boil, then turn down to a simmer.
- Let it simmer for about 25 minutes, until the squash is soft and the quinoa has cooked.
- At this point roughly chop the spinach and stir it into the pan along with the beans and the second tin of tomatoes.
- Let this cook for another 10 minutes or so, then serve with a sprinkling of chopped coriander.
- Prep Time: 15
- Cook Time: 50
Nutrition
- Calories: 438