- 1 tin of chopped tomatoes
- 1 tin of kidney beans
- 1 onion
- 2 cloves of garlic
- 4 tbsp tomato puree
- 500g butternut squash
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1⁄2 tsp coriander, ground
- 1 tbsp olive oil
- 6g fresh coriander, chopped
- Pinch of salt
Peel the butternut squash and cut into cubes. Steam cook for 12 minutes to soften.
Add the olive oil to a saucepan over a medium heat.
Dice the onion and add to the pan. Allow the onion to soften then add the crushed garlic cloves, tomato puree and all the spices. Gently cook for 2 minutes.
Add the chopped tomatoes to the saucepan.
Drain and rinse the kidney beans and add to the saucepan along with the butternut squash. Cover and cook for 10 minutes.
Add the fresh coriander and pinch of salt. Cook for a further 5 minutes.
Serve with brown rice and avocado for a delicious meal!
PAIR WITH: SHIRAZ
Riche et délicat, avec des baies rouges juteuses et des notes de vanille et d’épices.