Butternut squash and kale stew recipe

There’s nothing quite like a stew to help you warm up on cooler evenings, and this recipe from the Vegetarian Society is a real winner.

Packed with delicious fresh produce, it’s easy to make, and it’s full of wintry flavours.

Not only that, but this vegan dish is also free from nuts, dairy, gluten, wheat and egg, so it’s suitable for people with all kinds of dietary requirements.

Enjoy!

Overview: 

Prep time: 15 minutes

Cook time: 50 minutes

Serves: 2 people

Ingredients: 

2 tbsp oil

150g onion, chopped

1 clove of garlic, minced

180g carrot, diced

1/2 tsp turmeric

1/2 tsp ground cinnamon

1/2 tsp ground ginger

50g red lentils

250ml passata

350g butternut squash, chopped

120g black-eyed beans

750ml vegetable stock

80g kale, washed & chopped

Salt & pepper, to taste

Instructions:

1. Put a large pot on a medium heat and add the oil.

2. Add the onion, garlic and carrots. Cook for 5 minutes until softened.

3. Add the turmeric, cinnamon and ginger. Cook for 1 minute until fragrant.

4. Lower the heat, then add the lentils and passata. Cook for 25 minutes, stirring occasionally, and adding more passata if it starts to look a little dry.

5. Add the squash, beans and stock. Bring to a simmer.

6. Simmer for 30 minutes until the squash becomes tender.

7. After the stew has been simmering for 20 minutes, steam the kale in a separate pan for 10 minutes, until slightly softened.

8. Add the kale to the stew, season and stir well. Serve hot,

Storage tips

When it’s fully cool, put this stew in an airtight container and keep in the fridge for up to 3 days. To help it last longer, store it in the freezer instead.