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Squash, sweet potato and kale stew

This spiced squash, sweet potato and kale stew is very nutritious, so it's ideal in a healthy or vegan diet. You can serve it with steamed rice, flatbread and/or a green salad. If you want it to be spicy, carefully substitute up to half of the paprika with chilli powder or cayenne pepper.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • ½ butternut squash
  • 1 large sweet potato
  • 1 small red pepper
  • 1 cup chopped fresh tomatoes
  • 1 Tbsp tomato purée
  • 2 large handfuls of sliced kale
  • 500 ml vegetable stock
  • 2 Tbsp olive oil
  • 2 Tbsp chopped coriander
  • ½ fresh lime or lemon juice only
  • Spices:
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika can be hot
  • ½ tsp ground ginger
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • Salt & pepper to taste

Method
 

  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.