Bean and Squash Stew

Name: Bean and Squash Stew
Ingredients: 4 tablespoons olive oil; 1 teaspoon cumin seed; 1 teaspoon mustard seeds; 2 onions, chopped; 2 garlic cloves, finely chopped; 2 red chilies, seeded and sliced; 900 g potatoes, scrubbed and rougly chopped; 4 tablespoons curry paste; 1 14 liters vegetable stock; 900 g butternut squash, peeled and roughly chopped; 800 g black-eyed peas, drained; 4 tomatoes, cut into 6 wedges

12 ingredients

8 steps

Ingredients

4 tablespoons olive oil
1 teaspoon cumin seed
1 teaspoon mustard seeds
2 onions, chopped
2 garlic cloves, finely chopped
2 red chilies, seeded and sliced
900 g potatoes, scrubbed and rougly chopped
4 tablespoons curry paste
1 14 liters vegetable stock
900 g butternut squash, peeled and roughly chopped
800 g black-eyed peas, drained
4 tomatoes, cut into 6 wedges

Directions

1

Heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute.
2

When they begin to splutter and pop, add the onion, garlic and chilli and cook for 3-4 minutes ubtil softened.
3

Stir in the potatoes and cook for 3 minutes.
4

Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes.
5

Add the butternut and simmer for a further 15 minutes until the vegetables are tender.
6

Add the black eyed beans and tomatoes and continue to cook for 2-3 minutes.
7

Season to taste.
8

Divide the stew between individual dishes, sprinkle over chopped coriander and serve with lemon wedges.