Go Back

Spiced squash and kale stew

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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
  • 100 g kale or cavolo nero
  • lime

Method
 

  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.