Butternut Squash Stew with Curly Kale

Ingredients

For the stew

• 2 tbsp vegetable oil
• 1 medium onion, finely diced
• 1 clove garlic, finely chopped
• 1 carrot, finely diced
• ½ tsp turmeric
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 50g red lentils rinsed
• 250ml passata
• 350g butternut squash, cut into 1cm cubes
• ½ 400g can black-eyed beans
• 750ml vegan vegetable stock
• 80g kale, washed and finely shredded
• Pinch of salt
• Pinch of pepper

Method

1. Heat a large saucepan on a medium heat. Add the oil and heat for a few seconds. Add the onions and carrots and cook for 5 minutes, until softened. Add the garlic and cook for 2 minutes.
2. Stir in the turmeric, cinnamon and ginger and continue to cook for 1 minute until the spices are fragrant.
3. Turn the heat to low. Add the lentils and passata. Cook for 15 minutes, stirring occasionally. Add a little water if the stew thickens too much.
4. Add the squash, black-eyed peas and stock to pan, then simmer for 30 minutes until the squash is tender, adding more water if neccessary.
5. 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.
6. Stir the kale into the stew, season to taste with salt and pepper.
7. Serve immediately in warm bowls.