A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Prep:20 mins
Serves 4
2 tbsp olive oil1 onion, sliced2 garlic cloves, crushed1 tsp cumin seeds 1 tbsp paprika225g sweet potato, cubed1 red pepper, deseeded and chopped1 butternut squash (about 550g/1lb 4oz), peeled and chopped400g can chopped tomato200ml red wine300ml vegetable stock75g bulgur wheat
STEP 1In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.STEP 2Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.STEP 3Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
