Curried Butternut Squash, Red Pepper & Spinach Stew

CURRIED BUTTERNUT SQUASH, RED PEPPER & SPINACH STEW, TOPPED with CRISPY SWEET POTATO SKINS

A great healthy & tasty Winter Warmer recipe!

  • 1 Large butternut squash (skin removed & cut into small cubes)

  • 3 Small sweet potato {skin removed & cut into small cubes}

  • 100g of spinach (chopped finely)

  • 1 tin of chick peas

  • 2 Large onions (chopped finely)

  • 3 Cloves garlic (chopped finely)

  • 2 Red peppers (chopped finely)

  • 2 tbsp curry powder

  • 2 tbsp vegan bouillon

  • 1 tsp garam masala

  • 1 tsp ground coriander

  • 1 tsp turmeric

  1. Fry onion, garlic & red pepper together until soft, then add Garam masala. Coriander and turmeric and continue to fry. 

  2. Add the butternut squash, sweet potatoes and finely chopped spinach and enough boiling water to more than cover the contents of the pot.

  3. Add bouillon & curry powder and bring to the boil (when squash & sweet potatoes are cooked through).

  4. Add the chick peas and simmer for 10-12 minutes. 

  5. As the stew is cooking, take the sweet potato skins, chop finely & add a tablespoon of olive oil and heat in the oven until crispy.

  6. Serve the skins on top of the stew and enjoy.

Gary Milligan