Bean and butternut squash ragout

Bean and butternut squash ragout

Tags

Vegan
Stew

Cook

Ingredients

  • 1 large onion 1 large
  • 1 butternut squash, peeled and diced
  • 6 cloves garlic, thinly sliced
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 2 tsp cumin seeds
  • 1 tsp chilli flakes
  • 650g passata
  • 1 tsp sugar
  • 2 tins butter beans, drained and rinsed
  • Parsley, roughly chopped
  • Thyme
  • Coconut yogurt
  • Bread

Steps

  1. In the wok cook the onion, once softened add the butternut squash and garlic.
  2. Once softened add the spices and mix to coat everything thoroughly.
  3. Add in 1 cup water, the passata and sugar. Cover and simmer gently for 20 mins.
  4. Remove the lid, stir and add in the beans and most of the parsley.
  5. In a small pan add 1 tbsp oil and the thyme and infuse the oil then discard the thyme.
  6. Drizzle the oil, coconut yogurt and remaining parsley over the served stew.