Vegan Butternut Squash Stew
Recipe By:
GILLIANMCLENNAN
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serves:
4
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yield:
4 servings
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ready in:
2 hours
(30 mins
Prep
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1 hour 30 mins
Cook)
Alter the chilli powder amount according to your preference. Peeling the squash is quite difficult, but I have found that a carrot peeler is the most useful tool for this job.
Recipe provided by:
Allrecipes
ingredients
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3 tablespoons olive oil
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1 large onion, diced
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1 tablespoon ground cinnamon
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2 tablespoons chilli powder
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4 cloves garlic, crushed
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1 tablespoon cumin seeds, toasted
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2 tablespoons fresh lemon juice
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4 large tomatoes - peeled, seeded and coarsely chopped
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1 medium butternut squash, peeled and diced
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1 (400g) tin pinto beans, drained and rinsed
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225ml (8 fl oz) water
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salt and freshly ground black pepper to taste
preparation method
- In a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chilli powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
- Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stir occasionally and add more water if necessary. The finished stew should have a nice, thick texture.