Tuesday, 8 January 2013

Curried Squash and Swede Stew

This is a really lovely dish which you can modify by adding more or less curry powder and also adding different root vegetables such as parsnips and carrots or different green veggies such as broccoli or cabbage. 

You will need:
2 tablespoons coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 onion chopped
1 garlic clove, crushed
1 red chilli, seeded and finely sliced
450g swede, peeled and diced
2-4 tsp curry powder to taste
600ml sugar free vegetable stock
450g squash, peeled and diced
Pack green beans, diced
2 tomatoes, cut into wedges or some cherry tomatoes

Heat the coconut oil in a large frying pan, add the seeds and cook for 1 minute.

Add the onion and garlic and chilli and cook for 3-4 minutes until softened.

Stir in the swede and cook for 3 minutes. Add the curry powder and vegetable stock, bring to the boil and simmer for 10 minutes.

Add the squash and green beans and simmer briskly for a further 25 minutes until the vegetables are tender.

Add the tomatoes and cook for a further 2-3 minutes. Season to taste. 

I had a bowl of this stew with a diced chicken breast cooked in coconut oil but you could serve with courgettes or cauliflower for a completely vegetarian meal. 

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