Bean and Squash Stew Recipe

Name: Bean and Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 14 liters vegetable stock; 900 g butternut squash, peeled and roughly chopped; 800 g black-eyed peas, drained; 4 tomatoes, cut into 6 wedges

Servings: persons

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 14 liters vegetable stock
900 g butternut squash, peeled and roughly chopped
800 g black-eyed peas, drained
4 tomatoes, cut into 6 wedges

1
Heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute.
2
When they begin to splutter and pop, add the onion, garlic and chilli and cook for 3-4 minutes ubtil softened.
3
Stir in the potatoes and cook for 3 minutes.
4
Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes.
5
Add the butternut and simmer for a further 15 minutes until the vegetables are tender.
6
Add the black eyed beans and tomatoes and continue to cook for 2-3 minutes.
7
Season to taste.
8
Divide the stew between individual dishes, sprinkle over chopped coriander and serve with lemon wedges.

2201

kcal

Calories

198

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 teaspoon cumin seed, 1 teaspoon mustard seeds, 2 onions, chopped, and more.

Yes, Bean and Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean and Squash Stew

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