SERVES 4–6 | PER SERVING: 221 CALORIES | 10.7G PROTEIN | 41G CARBS | 1.3G FAT
The array of spices in this nourishing meal incorporates lots of flavour, and I add kale for its incredible range of antioxidants and minerals. This is a great dish to make in a big batch at the beginning of the week and it works especially well to warm you up on chilly winter nights.
1 medium butternut squash
2 tbsp low-sodium tamari or water
1 red onion, finely chopped
2 garlic cloves, minced
1 x 400g tin of red kidney beans, drained and rinsed
1 x 400g tin of adzuki or black-eyed beans, drained and rinsed
800g tomato passata
250ml low-fat coconut milk or unsweetened almond milk
2 tbsp fresh lemon juice
1 tbsp ground cumin
2–3 tsp smoked paprika
½ tsp dried chilli flakes
sea salt and freshly ground black pepper
65g fresh kale, tough stems removed
1 Preheat the oven to 200°C.
2 Place the whole butternut squash on a baking tray. Roast for 30–35 minutes, until its skin turns golden brown. Remove from the heat and set aside to cool for 10 minutes. When it has cooled enough to handle, peel the skin off the squash, cut it in half and scoop out the seeds and pulp in the middle, then cut the flesh into bite-sized chunks.
3 In a large saucepan set over a medium heat, heat up the tamari or water and cook the onion and garlic for 4–5 minutes, until the onion starts to soften. Add the chopped butternut squash and continue to sauté for another 2–3 minutes. Add the beans, tomato passata, coconut milk, lemon juice, ground cumin, smoked paprika, chilli flakes and seasoning. Bring to the boil for 2–3 minutes, then lower the heat, partly cover with a lid and simmer for about 15 minutes, until the mixture has thickened and heated through. Stir regularly to prevent it from burning and add extra coconut milk or water if you prefer a runnier texture. Remove from the heat and stir in the kale, allowing the leaves to wilt.
4 Divide into serving bowls and serve hot. Any leftovers can be stored in an airtight container in the fridge for three or four days.