Bean And Squash Stew

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 1/4 liters vegetable stock
• 900 g butternut squash, peeled and roughly chopped
• 800 g black-eyed peas, drained
• 4 tomatoes, cut into 6 wedges

Recipe

• 1 heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute. when they begin to splutter and pop, add the onion, garlic and chilli and cook for 3-4 minutes ubtil softened.
• 2 stir in the potatoes and cook for 3 minutes. add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes. add the butternut and simmer for a further 15 minutes until the vegetables are tender. add the black eyed beans and tomatoes and continue to cook for 2-3 minutes. season to taste.
• 3 divide the stew between individual dishes, sprinkle over chopped coriander and serve with lemon wedges.