Hit your whole 5-a-day with this curried veggie spice-pot, packed with pulses and squash, served with cooling yogurt dip
Ingredients
- 400g piece butternut squash, peeled, deseeded and chunkily diced
- 1 onion, sliced
- 1 tbsp olive oil
- 2 tsp ground cumin
- ½ tsp chilli flakes
- 400g can chopped tomato
- 100g dried red lentil
- 2 tsp agave syrup or brown sugar
- 2 tsp red or white wine vinegar
- 400g can kidney bean, drained and rinsed
- 2 dried figs, finely chopped
- 150ml pot fat-free natural yogurt
- ½ small bunch parsley, chopped
Method
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Fry the squash and onion in the oil for 5-8 mins until the onion is softened. Stir in the cumin and chilli for 1 min. Add the tomatoes plus a canful of water from the tomato can, the lentils, agave or sugar and vinegar. Bring to a simmer and cook for 10 mins, then stir in the beans and cook for a further few mins until the lentils are tender and the beans heated through.
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Meanwhile, mix the figs, yogurt and parsley together. Season the stew, then serve in bowls with fig raita on the side.