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Quick butternut and bean stew with cauliflower ‘rice’

Quick butternut and bean stew with cauliflower ‘rice’

Name: Quick butternut and bean stew with cauliflower ‘rice’
Yield: Serves 4
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

Easy
April 2016

Easy
April 2016

Serves 4
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

Nutrition: per serving

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

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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

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.
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.
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.
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.