Recipe

Squash And Black-eyed Bean Stew - Slightly Indian Recipe


Squash And Black-eyed Bean Stew - Slightly Indian Recipe Matfromengland / All my dishes
3 months, 3 weeks ago
This is a really scrummy one pot wonder which goes down a treat in winter and it's very easy to make. It was given to me by an ex-girlfriend's mum but I think she took it from 'Low Fat Meals in Minutes' by Ainsley Harriott, a charismatic English cele... More
Prep:15m Cook:30m Servings:2

Matfromengl

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Ingredients
  • 500g / 1.1 lbs (US) ripe butternut squash or pumpkin roughly diced
  • 400g can black-eyed beans, or something similar
  • 500g potatoes, peeled and roughly chopped
  • 4 ripe tomatoes cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons mustard seeds - preferably yellow
  • 1 large onion, finely sliced (don't use a red onion)
  • 2 tablespoons Indian curry paste - preferably Balti, Pataks make a good one - don't use Korma!
  • 2 cloves garlic, crushed, chopped or sliced
  • 600ml / 2.5 cups (US) vegetable stock
  • TO GARNISH:
  • Salt & black pepper
  • Lemons for squeezing, or bottled lemon juice
  • Coriander (Cilantro leaves)

Directions
  1. Heat the olive oil in a pan, add the cumin and mustard seeds and cook for 1 minute till they begin to pop and splutter. Mind your eyes.
  2. Add the onion, garlic and chilli and cook for 3-4 minutes until softened.
  3. Stir in the potatoes and cook for 3 minutes.
  4. Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes.
  5. Add the squash/pumpkin. Simmer for a further 15 minutes until the vegetables are tender.
  6. Add the black-eyed beans and tomatoes and continue to cook for 2-3 minutes. Season to taste.
  7. Allow to cool. Serve on a bed of white rice or couscous. Garnish with juice from a fresh lemon.

Not quite what you're looking for? See more Vegetarian / Vegetarian
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