Instructions

1. Peel the squash and cut the flesh into bite-sized cubes. Cut the red pepper into similar size chunks
2. Finely slice the red onion, ginger and garlic.
3. 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.
4. Gently simmer for 15- 20 minutes until the squash is tender.
5. Thinly slice the cabbage and add to the stew. Cook, under cover, for 5 minutes until the kale has wilted.
6. Serve with a squeeze of lime juice and some chopped coriander leaves.