Quick butternut and bean stew with cauliflower ‘rice’

Quick butternut and bean stew with cauliflower ‘rice’
  • Serves icon Serves 4
  • Time icon Hands-on 30 min

Serving this butternut and bean stew, with rice made from cauliflower, in a recipe that tastes great and ups your veg intake too.

Nutrition: per serving

Calories
341kcals
Fat
7g (1g saturated)
Protein
13.5g
Carbohydrates
48.3g (28.6g sugars)
Fibre
15.5g
Salt
0.4g
Calories
341kcals
Fat
7g (1g saturated)
Protein
13.5g
Carbohydrates
48.3g (28.6g sugars)
Fibre
15.5g
Salt
0.4g

Ingredients

  • 1 butternut squash, peeled and cut into 1cm dice
  • 1 cauliflower, quartered
  • Olive oil for drizzling
  • 2 red onions, finely sliced
  • 1 tbsp clear honey
  • 2 tbsp Henderson’s Relish (or Worcestershire sauce if you’re not vegetarian)
  • 2 x 400g tins chopped tomatoes
  • ½-1 tbsp Tabasco (to taste)
  • 400g tin kidney beans, drained and rinsed
  • Bunch fresh flatleaf parsley, leaves roughly chopped

Method

  1. Bring a large pan of water to the boil and cook the squash over a medium heat for 15 minutes. Remove with a slotted spoon and pat dry on kitchen paper. Add the cauliflower to the water and boil for 10 minutes until just tender, then drain and dry.
  2. Meanwhile, in a large deep frying pan, heat a glug of oil and add the onions. Fry for 5 minutes, then add the honey, Worcestershire sauce and chopped tomatoes.
  3. Turn up the heat and bubble the tomato sauce for 10 minutes, then stir in the butternut squash, Tabasco and kidney beans. Gently simmer until ready to serve.
  4. If you have a food processor, whizz the cauliflower to a crumb texture. If you don’t have a food processor, chop it very finely, taking care not to burn your fingers. Put in a medium bowl and stir in the parsley, a glug of oil and plenty of salt and pepper. Serve with the bean stew.

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