Spiced Butternut Squash Stew

Name: Spiced Butternut Squash Stew with Ciabatta Garlic Bread
Total time: 35 min
Yield: 2
Cuisine: Zanzibarisk
Ingredients: 4 unit(s) Garlic Clove**; 1 unit(s) Ginger**; 1 unit(s) Green Pepper**; 1 unit(s) Red Chilli**; 1 carton(s) Red Kidney Beans; 1 sachet(s) Zanzibar Style Curry Powder; 300 grams Diced Butternut Squash; 200 milliliter(s) Coconut Milk; 1 carton(s) Passata di Pomodoro; 10 grams Vegetable Stock Paste; 2 unit(s) Ciabatta; 200 milliliter(s) Water; 1 tbsp Olive Oil for the Garlic Bread

with Ciabatta Garlic Bread

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:

Flexitarian

•Low-emission

•Pescatarian

•Spicy

•Vegetarian

•Vegan

Allergens:

Senf

•Celery

•Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

4 unit(s)

Garlic Clove**

1 unit(s)

Ginger**

1 unit(s)

Green Pepper**

1 unit(s)

Red Chilli**

1 carton(s)

Red Kidney Beans

1 sachet(s)

Zanzibar Style Curry Powder

300 grams

Diced Butternut Squash

200 milliliter(s)

Coconut Milk

1 carton(s)

Passata di Pomodoro

10 grams

Vegetable Stock Paste

2 unit(s)

Ciabatta

Not included in your delivery

200 milliliter(s)

Water

1 tbsp

Olive Oil for the Garlic Bread

Nutritional information

Energy (kcal)762 kcal

Energy (kJ)3190 kJ

Fat30.5 g

of which saturates20.5 g

Carbohydrate90.7 g

of which sugars17.9 g

Protein13.4 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grater

•Baking Tray

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Halve the pepper and discard the core and seeds. Cut into 2cm chunks. Thinly slice the chilli. Drain and rinse the red kidney beans.

Heat a large saucepan on medium heat with a drizzle of oil. Once hot, add the ginger, half of the garlic and half of the red chilli (careful - it’s hot). Add in the Zanzibar style curry powder and fry, stirring occasionally, until the mixture is evenly coated and softened, 1-2 mins.

Next, stir in the pepper, diced butternut squash, coconut milk, passata, vegetable stock paste and water (see pantry). Bring to the boil on high heat, then reduce to medium-low, cover and simmer for 15 mins.

Once the stew has simmered, remove the lid from the pan and add the red kidney beans. Cook uncovered for 5-10 mins until the butternut squash is soft and cooked through and the sauce has thickened. Season with salt and pepper.

Meanwhile, halve the ciabattas and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil (see pantry). When the stew has 5-6 mins remaining, bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.