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A Vegan Recipe From Our Award Winning Sisters

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Spicy Squash & Kidney Bean Stew a vegan recipe

 

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Spicy Squash & Kidney Bean Stew

Olive oil
2 onions
2 garlic cloves
3 bell or sweet peppers (chopped)
5 potatoes (chopped into cubes)
2 tins of tomatoes
1 medium squash – I used Kabocha (chopped into chunked)
4 carrots (chopped into chunks)
1 1/2 cups cooked kidney beans (1 tin)
1 1/2 cups cooked black eyed beans (1 tin)
3 tsp cumin
2 tsp smoked paprika
1/2 tsp hot chilli powder
1 tbsp organic tomato ketchup
salt and pepper

  • On a medium heat, heat a drizzle of olive oil in a large pan and cook down the onions for 5 minutes until soft.
  • Crush the garlic cloves and add to the pan. Add the cumin and paprika and cook for a couple of minutes.
  • Add the squash, potatoes, carrots, pepper and beans and coat with the spices. Pour in the tomatoes and bring to the boil. Throw in the chilli powder and ketchup and simmer for 30-40 minutes.
  • Season with salt and pepper.

We served it with couscous, mainly because we’d run out of rice, but also because it’s super quick to make. Although, to be honest you could just eat it on its own (although I’m a big fan of double carbing)!

Enjoy this super tasty, warming, throw it in a pan kinda meal that will definitely have you licking your plate (er…I totally don’t do that)!

Peace out.

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