Quick squash, kale and butter bean stew

Method

1. 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.
2. 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.
3. 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.