One of my favourite dishes over the winter months was another delightful recipe from good old Waitrose. This nutritious vegan stew was especially memorable because of the fragrant warming creamy spicy broth it was in. It was one of those dinners that would make everything right and warm your very soul.
- 3 tbsp vegetable oil
- 1 medium onion, finely chopped
- 600g butternut squash, peeled and cut into 2cm cubes
- 40g fresh root ginger, grated
- 4 garlic cloves, crushed
- 2 tsp coriander seeds
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 2 x 400g cans butterbeans, drained and rinsed
- 400ml can coconut milk
- 1 tsp salt
- 1 tbsp soy sauce
- ½ tsp ground black pepper
- 150g kale, roughly chopped
- ½ x 28g pack coriander, leaves roughly chopped
Heat the oil in a large pan.
Add the onion and fry over a medium heat for five minutes. Then add the butternut squash and cook for ten minutes more, until starting to soften.
Add the ginger and garlic and fry for another two minutes.
Toast the coriander seeds in a dry pan over a low heat for a minute until their aroma is released. Grind using a pestle and mortar. (Here you see my Prue Leith granite pestle and mortar which is the heaviest implement in our kitchen. I have to use it on top of a wooden chopping board so that it does not damage the counter top!)
Add the ground coriander seeds along with the other spices to the pan and stir well.
Next, add the butterbeans and the coconut milk and stir well.
Add the salt, soy sauce and black pepper. Top with 200ml of freshly boiled water so that the vegetables are covered. Put a lid over the pan and cook for ten-fifteen minutes, until the squash is tender but still has some bite.
Add the kale and cook for five minutes.
Season according to taste and stir through the fresh coriander. Serve with flatbreads.
As I mentioned at the start of this post – this was a deeply warming and tasty stew. We have drastically reduced our meat intake in our effort to keep our planet thriving and it is a joy to find delicious filling vegan recipes. I loved the huge amount of spice that went into the delicious broth.