Butternut squash and butterbean stew with yogurt
Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into
- 2 tbsp vegetable oil
- 1 large oniondiced
- 500g butternut squashpeeled and diced
- 4 large cloves garlicthinly sliced
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 tsp cumin seeds
- 1 tsp dried chilli flakes
- 650g passata
- 1 tsp caster sugar
- 2 x 400g tins butter beansdrained and rinsed
- a small bunch flat-leaf parsleyroughly chopped
- 1 tbsp dried mint
- natural yogurtto serve
Nutrition: per serving
- kcal317low
- fat9.8glow
- saturates0.7g
- carbs38.3g
- sugars18.4g
- fibre12.7g
- protein12.5g
- salt0.2g
Method
step 1
Heat 1 tbsp of oil in a large lidded pan over a medium heat and cook the onion for 10 minutes until soft, without browning, then add the diced squash and garlic. Cook for 8-10 minutes until softening at the edges. Add the spices, coat everything well, stirring for a minute or so. Season generously, then add in the passata, sugar and 250ml of water. Stir, cover with a lid, reduce the heat and cook gently for 20-25 minutes (stirring occasionally and adding a splash of water if it begins to look a little dry) or until the squash has cooked through.
step 2
Remove the lid, stir well and add the beans, and most of the parsley.
step 3
In a separate small pan, heat 1 tbsp of oil and the dried mint over a medium heat for a few minutes, ensuring it doesn’t burn, then remove from the heat and set aside.
step 4
Serve the stew with dollops of yogurt, scattering over the remaining parsley and the hot mint oil.
