If you have landed on this recipe through our recipe blog then you will know that October 2021 in our recipe series is all about butternut squash.
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- 1 tbsp oil
- 2 red onions, finely chopped
- 2 garlic cloves, crushed
- 1 tsp grated ginger
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- ¼ tsp mild chilli powder
- 1 medium butternut, peeled, deseeded, and cut into chunks
- 2 carrots, cut into small dice
- 2 courgette, cut into small dice
- 2 x 400g cans chopped tomatoes
- 1 x 400g can chickpeas, drained
- Cooked bulgur wheat, couscous or rice, to serve
Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise.
Stir in the garlic, ginger and spices and cook for a further 2 mins.
Add the carrots and courgettes and saute for 5-8 minutes, then add the butternut squash and cook for a further 5 minutes.
Add the canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the vegetables are tender.
Stir in the chickpeas, season with sea salt and black pepper and heat through.
Serve with couscous, bulgur wheat or rice.
This recipe was devised by [email protected]
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