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This vegan squash and bean stew is the perfect comfort food for a chilly day thanks to the mouth-watering blend of warming spices.
Vegan squash and bean stew
This vegan squash and bean stew is the perfect comfort food for a chilly day thanks to the mouth-watering blend of warming spices.
- 1 whole butternut squash (medium, peeled and cut into 2cm cubes)
- 1 Tbsp olive oil
- 1 Tbsp parsley (fresh, roughly chopped)
- 4 sprays calorie controlled cooking spray
- 1 small red onion (finely chopped )
- 2 garlic cloves (minced)
- 1 medium red pepper (romano variety, deseeded and finely sliced)
- 1 tsp groundcumin
- 2 tsp paprika
- ½ tsp ground cinnamon
- 2 can tinned tomatoes
- 1 can butterbeans (drained)
- 1 Tbsp red wine vinegar
- 2 tsp agave nectar
- 160 g giant couscous
- 75 g soy yoghurt
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash in a large roasting tin and drizzle over the oil. Season well. Roast in the oven for 35-40 minutes, or until soft, then remove from the oven and stir through half the chopped parsley.
- Meanwhile, mist a large pan with cooking spray and put over a medium heat. Fry the onion for 4-5 minutes, or until soft. Add the garlic and cook for a further 1 minute, then add the pepper. Cook for 5-6 minutes, or until softened, then add the spices and cook for a further 1 minute.
- Add the tomatoes, butter beans, vinegar and agave syrup, then stir well to combine. Simmer gently for around 20 minutes, or until the liquid has reduced.
- Meanwhile, prepare the couscous to pack instructions and stir through the remaining chopped parsley.
- Serve the stew with the couscous, topped with the roasted squash and a dollop of soy yogurt.
