Instructions

1. Peel and dice the squash.
2. Peel and slice the onion and garlic.
3. Heat 2 Tbsp of olive oil in a large pan or casserole dish.
4. Gently sauté the onion and garlic for 5 minutes. Add the squash cubes and sauté for 5 minutes.
5. Add the spices and tomato purée and stir to coat.
6. Add the tomatoes and enough water (rinsing the can) to cover the squash. Season with salt and pepper and bring to the boil.
7. Simmer, under cover for 20-25 minutes until tender. Add the beans and cook for another 5 minutes.
8. Stir through the coriander leaves and serve.