
15 min
50 min
2 pers
Dinner
United Kingdom
Whether you're a seasoned vegetarian or exploring plant-based meals for the first time, it's always a great time to dive into the vibrant world of vegetarian cooking. With a focus on wholesome, sustainable, and flavourful meals, you can enjoy nutritious dishes that are both satisfying and eco-friendly.
We love Autumn's rich and comforting ingredients. Think sweet butternut squash, hearty root vegetables, and crisp greens – the perfect combination for creating warm, nourishing meals that embrace the essence of fall.
To celebrate both World Vegetarian Day and the flavours of autumn, we're excited to share a delicious recipe: Butternut Squash Stew with Curly Kale. This easy-to-make, nutrient-packed dish is perfect for chilly evenings and bursting with seasonal goodness. Plus, it's naturally vegan, gluten-free, and loaded with plant-based protein and fibre from lentils and black-eyed beans. Keep reading to find out how to make this delicious butternut squash stew!
Butternut Squash Stew Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 clove garlic, finely chopped
- 1 carrot, finely diced
- ½ tsp turmeric
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 50g red lentils, rinsed
- 250ml passata
- 350g butternut squash, cut into 1cm cubes
- ½ 400g can black-eyed beans, drained
- 750ml reduced sodium vegetable stock
- 80g curly kale, washed and finely shredded
- Pinch of salt
- Pinch of pepper
Butternut Squash Stew Directions
Step 1
Sauté the veggies: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, garlic, and carrot, and sauté for about five minutes until softened.
Step 2
Add the spices: Stir in the turmeric, cinnamon, and ginger, cooking for another minute until fragrant.
Step 3
Cook the lentils and passata: Lower the heat and add the lentils and passata. Let the mixture cook for 15 minutes, stirring occasionally. Add more passata if needed during cooking.
Step 4
Simmer the stew: Add the cubed butternut squash, black-eyed beans, and vegetable stock. Simmer for 30 minutes, or until the butternut squash is tender.
Step 5
Steam the kale: About 20 minutes into cooking the stew, steam the kale for 10 minutes, either over the stew or in a separate pan, until slightly softened, but still vibrant green. The butternut squash stew is coming together!
Step 6
Finish and serve: Stir the steamed kale into the butternut squash stew and lentil mixture. Season to taste with salt and pepper, then serve in bowls. Pair with crusty wholemeal bread for extra comfort.
This Butternut Squash Stew with Curly Kale is the perfect way to embrace the cozy, nourishing flavours of autumn. Enjoy this dish as a comforting dinner or make a big batch to freeze and savour throughout the week!
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