Bean and Squash Stew

This hearty stew is full of goodness, yet it is easy to make and tastes terrific. The beauty of a one pot meal is not just less washing up, but also the fact that all the vitamans and minerals are kept in the sauce. This is the ideal comfort food.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 4  tablespoons olive oil
• 1  teaspoon cumin seed
• 1  teaspoon mustard seeds
• 2  onions, chopped
• 2  garlic cloves, finely chopped
• 2  red chilies, seeded and sliced
• 900  g potatoes, scrubbed and rougly chopped
• 4  tablespoons curry paste
• 1 1⁄4 liters  vegetable stock
• 900  g  butternut squash, peeled and roughly chopped
• 800  g black-eyed peas, drained
• 4  tomatoes, cut into 6 wedges

Directions

1. Heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute. When they begin to splutter and pop, add the onion, garlic and chilli and cook for 3-4 minutes ubtil softened.
2. Stir in the potatoes and cook for 3 minutes. Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes. Add the butternut and simmer for a further 15 minutes until the vegetables are tender. Add the black eyed beans and tomatoes and continue to cook for 2-3 minutes. Season to taste.
3. Divide the stew between individual dishes, sprinkle over chopped coriander and serve with lemon wedges.