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Quick squash, kale and butter bean stew

Try our healthy, vegetarian stew recipe – it makes a warming midweek meal and it’s a good source of meat-free protein too.

Try our healthy, vegetarian stew recipe – it makes a warming midweek meal and it’s a good source of meat-free protein too.

Ingredients

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Bring a large pan of water to the boil, then add the squash cubes. Boil for 10-15 minutes until just tender, then drain. Keep the water.
Meanwhile, heat a little oil in a large saucepan over a medium heat. Add the onions and fry for 5 minutes, then add the garlic, cumin and coriander. Cook for 2 minutes, then stir in the chopped tomatoes. Simmer for 15 minutes.
Add the drained squash and 300ml of the reserved squash water, topping up with more water if the stew looks a bit dry. Simmer for 5 minutes until the squash is very tender. Stir in the kale, butter beans and lemon juice, then simmer for 5 minutes. Season to taste, then serve with yogurt and extra lemon, if you like.

Nutrition: per serving

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