Quick squash, kale and butter bean stew

Name: Quick squash, kale and butter bean stew
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 small butternut squash, peeled and cut into cubes; Olive oil for frying; 2 red onions, finely sliced; 2 garlic cloves, roughly chopped; 2 tsp ground cumin; 2 tsp ground coriander; 2 x 400g tins chopped tomatoes; 200g kale, roughly chopped; 400g tin butter beans; Juice 1 lemon, plus extra; Greek yogurt to serve

Easy
March 2016

Serves 4
Hands-on time 10 min, simmering time 25-30 min

Try our healthy, vegetarian stew recipe – it makes a warming midweek meal and it’s a good source of meat-free protein too.

Nutrition: per serving

Calories: 294kcals
Fat: 8.1g (1g saturated)
Protein: 11.5g
Carbohydrates: 36.6g (21.2g sugars)
Fibre: 14.6g
Salt: 0.1g

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Ingredients

1 small butternut squash, peeled and cut into cubes
Olive oil for frying
2 red onions, finely sliced
2 garlic cloves, roughly chopped
2 tsp ground cumin
2 tsp ground coriander
2 x 400g tins chopped tomatoes
200g kale, roughly chopped
400g tin butter beans
Juice 1 lemon, plus extra
Greek yogurt to serve

Method

Bring a large pan of water to the boil, then add the squash cubes. Boil for 10-15 minutes until just tender, then drain. Keep the water.
Meanwhile, heat a little oil in a large saucepan over a medium heat. Add the onions and fry for 5 minutes, then add the garlic, cumin and coriander. Cook for 2 minutes, then stir in the chopped tomatoes. Simmer for 15 minutes.
Add the drained squash and 300ml of the reserved squash water, topping up with more water if the stew looks a bit dry. Simmer for 5 minutes until the squash is very tender. Stir in the kale, butter beans and lemon juice, then simmer for 5 minutes. Season to taste, then serve with yogurt and extra lemon, if you like.

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Quick squash, kale and butter bean stew

Ingredients

Method

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