Squash, sweet potato and kale stew
This spiced squash, sweet potato and kale stew is very nutritious, so it’s ideal in a healthy or vegan diet. You can serve it with steamed rice, flatbread and/or a green salad. If you want it to be spicy, carefully substitute up to half of the paprika with chilli powder or cayenne pepper.
Ingredients
Method
- Finely chop the onion and garlic.
- Peel the squash & sweet potatoes and cut them into bite-sized cubes ( leave the potato skin on, if it’s organic). Cut the red pepper into chunks.
- Mix the spices in a small bowl.
- Heat the oil in a saucepan and gently sauté the onion and garlic for 5 minutes. Add the chopped vegetables and stir for a couple of minutes to coat, then gently sauté under cover for 5 minutes.
- Now add the spices and tomato purée. Stir a for minute, until fragrant and the veggies are well coated.
- Add the tomatoes, put the lid on again and cook for another 5 minutes or so – until the tomatoes have softened.
- Add the stock and bring to the boil. Season with salt and pepper and cook for 15 minutes, under cover.
- Add the kale and cook for a further 5 minutes, until it has wilted.
- Stir in the chopped coriander. Squeeze in a drop of lime or lemon juice and serve.