As the nights draw in, comfort food is a welcome bonus to return home to in the evenings. Light up your midweek with our delicious Butternut Squash Stew with Curly Kale recipe, and check out our winter-themed courses right here.
Kale is a good non-dairy source of calcium, and this dish provides one third of the recommended daily intake of this important nutrient.
Preparation: 15 mins
Cooking: 50 mins
Ingredients
For the stew:
2 tbsp olive oil
1 medium onion, finely diced
1 clove garlic, finely chopped
1 carrot, finely diced
½ tsp turmeric
½ tsp ground cinnamon
½ tsp ground ginger
50g red lentils
250ml passata
350g butternut squash, peeled, seeds removed and discarded, cubed
½ x 400g can black-eyed beans, drained and rinsed
750ml low sodium vegetable stock
80g kale, washed and finely shredded
Pinch of salt
Pinch of pepper
To serve:
2 slices wholemeal baguette
Method
- Heat the oil in a large saucepan over a medium heat.
- Add the onions, garlic and carrots and cook for about 5 minutes, until softened.
- Stir in the turmeric, cinnamon and ginger and continue to cook for another minute until the spices become fragrant.
- Turn the heat down to low and add in the lentils and passata, cooking for a further 15 minutes and stirring occasionally. (You may need to add a little more passata or water during cooking.)
- Add the squash, black-eyed beans and stock to the pan, then simmer for 30 minutes until the squash is tender.
- Once the squash has been cooking for 20 minutes, steam the kale for about 10 minutes, either over the stew or in a separate pan, until slightly softened but still bright green.
- Stir the kale into the squash and lentil mixture, then season to taste with a bit of salt and pepper.
- Serve on its own or with slices of crusty wholemeal baguette.
Energy: 454 kcals Protein: 22.4g Carbohydrate: 74.8g Of which sugars: 21.8g Fat: 9.2g Of which saturates: 1.8g Fibre: 16.6g Salt: 2.5g
Feeling festive yet?
