Vegan Butternut Squash Stew
Hearty comfort food for autumn and winter
Ingredients
- 1 tbsp oil
- 1 Large Onion. Finely Chopped
- 1 tablespoon ground coriander
- 3 Cloves Garlic. Finely chopped
- 1 Medium Butternut Squash. Washed peeled and deseeded. Chop one half into 1 cm cubes and grate the other half
- 1 courgette sliced and quartered
- 500 ml Vegetable Stock
- 1 can of chopped tomatoes
- 1 can of coconut milk
- 1 can of lentils
- Handful of fresh coriander chopped.
Instructions
- Pour the oil into a large pot over a medium high heat.
- Now add the onion and sauté for 5 minutes.
- Add the ground coriander and garlic, stir and cook for about a minute.
- Add the grated butternut squash and butternut squash cubes, stir into the onion mix.
- Add the vegetable stock, chopped tomatoes and coconut milk to the pot.
- Turn the heat down to medium-low and let the stew simmer for 10 minutes
- Finally, stir the lentils and chopped courgette.
- Simmer the pot until the butternut squash is soft.
- Just before serving, add the chopped fresh coriander to the pot and stir through.
- Add more chopped coriander if you wish.
- Serve in a big bowl, delicious with crusty bread.