Butternut and Bean Stew

Prep Time: 10 min Cook Time: 30 min Serves 4

Ingredients: 

• 1 tbsp coconut oil
• 4 garlic cloves, crushed
• 1 onion, finely chopped
• ½ chilli, finely chopped
• a thumb-sized piece of fresh ginger, grated
• 2 cardamom pods
• 1 tbsp cumin seeds
• 1 tbsp turmeric
• 1 star anise
• 1 butternut squash, peeled, deseeded, diced
• 1 aubergine, diced
• 400g tin of chopped tomatoes
• 2 tbsp soy sauce
• 1 tbsp honey
• 400g tin of mixed beans
• a handful of coriander leaves
• 4 tbsp flaked almonds
• 4 tbsp Greek yoghurt

Method:

1. Melt the coconut oil in a large pan over medium heat.
2. Add the garlic, onion, chilli and ginger and cook for about 5 minutes. Stir frequently and add a splash of water if the pan gets dry.
3. Stir in the spices and cook for 2 minutes.
4. Add the butternut and aubergine and cook for 2 minutes, stirring frequently.
5. Add the tomatoes, soy sauce and honey and stir well.
6. Cover the pan and simmer for about 20 minutes, stirring occasionally.
7. When the vegetables are tender, stir in the beans and heat through.
8. Divide the stew between warmed serving bowls.
9. Sprinkle over the coriander and flaked almonds.
10. Top with a dollop of Greek yoghurt and serve.