This was a surprising hit with my carnivore husband! Great flavour, filling and really nutritious. Perfect vegetarian meal to replenish muscles after a workout. Lots of fibre, iron and vitamin C too.
Ingredients (serves 2):
1 sweet potato cubed
Approx 250g of butternut squash cubes (I use frozen)
1 tsp each of ground cumin, ground coriander, turmeric, sweet paprika and garam masala
1 tbsp light olive or rapeseed oil
1 small onion finely chopped
1-2 garlic cloves crushed
1 tsp grated fresh ginger (or could use ground. I keep in the freezer and grate from frozen)
400g chopped tomatoes can
1 tbsp tomato puree
150 ml hot water
400g can of black beans drained and rinsed
200g baby spinach
Squeeze of lemon juice
Salt and freshly ground black pepper
Fresh coriander (if you've got it)
Serve with greek yoghurt
Heat the oven to 200 degrees / 180 fan
Put the sweet potatoes, squash in a baking tray and sprinkle over a bit of salt, and half the cumin and paprika
Add half the oil and mix so all the veg is covered in the spice and oil
Roast in the oven for approx 20-25 mins
Heat the oil in the large pan, and fry the onion for a few mins until softened
Add the garlic, ginger and remaining spices. Cook for one minute.
Add the tinned tomatoes, tomato puree, hot water and beans, bring to the boil and simmer for 10 mins.
Add the roasted veg, spinach and turn off the heat.
Stir in a handful of coriander if using, lemon juice, cashews. Season to taste.
Serve with a dollop of yoghurt.
Adapted Anita Bean recipe.