Butternut Squash Stew with Curly Kale recipe

Posted on the 24th October 2017

As the nights draw in, comfort food is a welcome bonus to return home to in the evenings. Light up your midweek with our delicious Butternut Squash Stew with Curly Kale recipe, and check out our winter-themed courses right here.

Kale is a good non-dairy source of calcium, and this dish provides one third of the recommended daily intake of this important nutrient.

 

Preparation: 15 mins

Cooking: 50 mins

 

Ingredients

For the stew:

2 tbsp olive oil

1 medium onion, finely diced

1 clove garlic, finely chopped

1 carrot, finely diced

½ tsp turmeric

½ tsp ground cinnamon

½ tsp ground ginger

50g red lentils

250ml passata

350g butternut squash, peeled, seeds removed and discarded, cubed

½ x 400g can black-eyed beans, drained and rinsed

750ml low sodium vegetable stock

80g kale, washed and finely shredded

Pinch of salt

Pinch of pepper

VS-0041 Butternut squash stew with curly kale

To serve:

2 slices wholemeal baguette

Method

  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the onions, garlic and carrots and cook for about 5 minutes, until softened.
  3. Stir in the turmeric, cinnamon and ginger and continue to cook for another minute until the spices become fragrant.
  4. Turn the heat down to low and add in the lentils and passata, cooking for a further 15 minutes and stirring occasionally. (You may need to add a little more passata or water during cooking.)
  5. Add the squash, black-eyed beans and stock to the pan, then simmer for 30 minutes until the squash is tender.
  6. Once the squash has been cooking for 20 minutes, steam the kale for about 10 minutes, either over the stew or in a separate pan, until slightly softened but still bright green.
  7. Stir the kale into the squash and lentil mixture, then season to taste with a bit of salt and pepper.
  8. Serve on its own or with slices of crusty wholemeal baguette.

Energy: 454 kcals Protein: 22.4g Carbohydrate: 74.8g Of which sugars: 21.8g Fat: 9.2g Of which saturates: 1.8g Fibre: 16.6g Salt: 2.5g

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