Name: Spiced squash and kale stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 small butternut squash; 1 bell pepper; 1 red onion; 2 cloves of garlic; 1 small (2cm) piece of ginger; 1 Tbsp coconut oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; ½ tsp chilli powder; ½ tsp turmeric powder; ½ tsp ground peppercorn; 1 tin plum tomatoes; 1 tsp vegetable stock powder; 100g kale or cavolo nero; lime

Spiced squash and kale stew

14 Aug 2018

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

On my vegan days a veggie curry is the easiest meal to make. In fact I make double amount and freeze a portion for the following week. This spiced squash and kale stew is actually a mild curry, even my kids loved it! If you want it really spicy, add more chilli powder or serve it with chilli flakes. Serve the dish with rice or naan bread.

Ingredients

1 small butternut squash
1 bell pepper
1 red onion
2 cloves of garlic
1 small (2cm) piece of ginger
1 Tbsp coconut oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp chilli powder
½ tsp turmeric powder
½ tsp ground peppercorn
1 tin plum tomatoes
1 tsp vegetable stock powder
100g kale or cavolo nero
lime

Instructions

Peel the squash and cut the flesh into bite-sized cubes. Cut the red pepper into similar size chunks
Finely slice the red onion, ginger and garlic.
Heat the oil an a large pan, add the onion and garlic. Gently sauté for 5 minutes until soft, then add the squash. Stir for a couple of minutes, the add the pepper and the spice. Stir to coat well and after a couple of minutes add the tinned tomatoes. Rinse the tin with some water add this to the stew - enough to cover the vegetables. Add the stock powder and bring to a boil. Taste, and adjust seasoning.
Gently simmer for 15- 20 minutes until the squash is tender.
Thinly slice the cabbage and add to the stew. Cook, under cover, for 5 minutes until the kale has wilted.
Serve with a squeeze of lime juice and some chopped coriander leaves.

https://cooktogether.com/recipe-items/spiced-squash-and-kale-stew/

Plant-based apple and oat pancakes

Yield : 2
Servings : 2
Cook Time : 00:10 Min

Bagel with grilled tofu, courgette and beetroot

Servings : 4
Cook Time : 00:00 Min

Spiced chickpeas and carrot salad

Servings : 4
Cook Time : 00:45 Min

Double baked sweet potatoes with rice and lentils

Servings : 4
Cook Time : 00:30 Min

Spinach pasta with butternut squash sauce

Servings : 2
Cook Time : 00:20 Min

Warm lentil and courgette salad with crispy tofu

Recent Recipes

Plant-based apple and oat pancakes
These plant-based vegan apple and oat pancakes with banana, walnuts...
Recipe by Dinna |
Bagel with grilled tofu, courgette and beetroot
For a weekend breakfast or brunch this bagel with grilled...
Recipe by Dinna |
Spiced chickpeas and carrot salad
This spiced chickpeas and carrot salad is ready in just...
Recipe by Wholeness |
Double baked sweet potatoes with rice and lentils
This double baked sweet potatoes with rice and lentils is...
Recipe by Wholeness |