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Butterbean, squash and kale stew
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The leaves and seeds of coriander bring a hint of citrus and a pleasant aroma to this vegan stew. The flavours improve over time, so it's a great one to make the day before eating
3 tbsp vegetable oil
1 medium onion, finely chopped
600g butternut squash, peeled and cut into 2cm cubes
40g fresh root ginger, grated
4 garlic cloves, crushed
2 tsp coriander seeds
½ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp cayenne pepper
2 x 400g cans butterbeans, drained and rinsed
400ml can coconut milk
1 tsp salt
1 tbsp soy sauce
½ tsp ground black pepper
150g kale, roughly chopped
½ x 28g pack coriander, leaves roughly chopped
Flatbreads, to serve
1. Heat the oil in a large pan. Add the onion and fry over a medium heat for 5 minutes. Add the butternut squash and cook for 10 minutes more, until starting to soften. Boil the kettle. Add the ginger and garlic and fry for another 2 minutes. Toast the coriander seeds in a dry pan over a low heat for a minute, until their aroma is released. Grind using a pestle and mortar, then add to the pan along with the other spices; stir well.
2. Add the butterbeans and coconut milk; stir well. Add the salt, soy sauce and black pepper. Top with 200ml just-boiled water so that the vegetables are fully covered, then put a lid on the pan and cook for 10-15 minutes, until the squash is tender but still has some bite.
3. Add the kale; cook for 5 minutes. Season, stir through the fresh coriander and serve with the flatbreads. Chill any leftovers for up to 24 hours and reheat until piping hot before serving.
Typical values per serving:
This recipe was first published in February 2021.