Black-Eyed Bean & Squash Stew
This hearty stew positively oozes goodness, yet it’s easy to make and tastes terrific. The beauty of a one-pot meal is not just less washing up, but also the fact that all the vitamins and minerals are kept in the sauce. This is the ideal comfort food.
Method
Heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute. When they begin to pop and splutter add the onion, garlic and chilli and cook for 3-4 minutes until softened.
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 squash/pumpkin. 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.
Divide the stew between dishes or serve on a bed of white rice or couscous. Garnish with lemon wedges for squeezing and a sprinkling of fresh coriander.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 large onion, finely chopped
- 2 tablespoons curry paste
- 1 large clove garlic, chopped
- 450g ripe butternut squash or pumpkin, roughly diced
- 400g can black-eyed beans, or something similar, drained
- 450g potatoes, peeled and roughly chopped
- 3 ripe tomatoes, cut into wedges
- 600ml vegetable stock
- To garnish
- salt & black pepper
- lemon wedges
- 2 tablespoons chopped coriander