Butternut Stew
Butternut Stew With Quorn - This recipe has a hot sauce, great to dip bread in. Go easy on the chili to tone it down.
By: Isabel Robson
Serves: 4
Preparation: 30 minutes
Ingredients:
200g Quorn small chunks
300g Kala Chana beans (tinned and drained)
300g Kidney beans (tinned and drained)
100 ml white wine
200ml tomato sauce
1 Butternut squash (500g)
2 Large carrots
1 Sweet yellow pepper
3 tsp chopped parsley
2 chilies (de-seeded)
1/2 tsp Cumin seeds
1 tsp Soy sauce
1 tsp Rice vinegar
3 tsp Olive oil
1 tsp ginger powder
1 tsp paprika powder
1 tsp turmeric
1 Small onion
1 Garlic clove
Serves: 4
Preparation: 30 minutes
Ingredients:
200g Quorn small chunks
300g Kala Chana beans (tinned and drained)
300g Kidney beans (tinned and drained)
100 ml white wine
200ml tomato sauce
1 Butternut squash (500g)
2 Large carrots
1 Sweet yellow pepper
3 tsp chopped parsley
2 chilies (de-seeded)
1/2 tsp Cumin seeds
1 tsp Soy sauce
1 tsp Rice vinegar
3 tsp Olive oil
1 tsp ginger powder
1 tsp paprika powder
1 tsp turmeric
1 Small onion
1 Garlic clove
- Peel garlic and onion.
- Add finely chopped garlic and onion to large deep pan with olive oil.
- Stir on high heat for 20 seconds and add Quorn chunks with chopped chilies and cumin seeds.
- Add chopped carrots, chopped butternut, chopped sweet pepper, ginger, paprika and turmeric.
- Stir regularly and gently for another 30 seconds.
- Pour wine, vinegar, Soy sauce and tomato sauce
- Add 500 ml water and allow to simmer for 20 minutes.
- Season with salt and pepper.
- Add Kala beans and kidney beans. Cook for another 5 minutes.
- Serve hot with chopped parsley.
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