Instructions

1. Finely chop the onion and garlic.
2. 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.
3. Mix the spices in a small bowl.
4. 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.
5. Now add the spices and tomato purée. Stir a for minute, until fragrant and the veggies are well coated.
6. Add the tomatoes, put the lid on again and cook for another 5 minutes or so – until the tomatoes have softened.
7. Add the stock and bring to the boil. Season with salt and pepper and cook for 15 minutes, under cover.
8. Add the kale and cook for a further 5 minutes, until it has wilted.
9. Stir in the chopped coriander. Squeeze in a drop of lime or lemon juice and serve.