Hit your whole 5-a-day with this curried veggie spice-pot, packed with pulses and squash, served with cooling yogurt dip
Prep:30 mins
Serves 2
400g piece butternut squash, peeled, deseeded and chunkily diced1 onion, sliced1 tbsp olive oil2 tsp ground cumin½ tsp chilli flakes400g can chopped tomato100g dried red lentil2 tsp agave syrup or brown sugar2 tsp red or white wine vinegar400g can kidney bean, drained and rinsed2 dried figs, finely chopped150ml pot fat-free natural yogurt½ small bunch parsley, chopped
STEP 1Fry the squash and onion in the oil for 5-8 mins until the onion is softened. Stir in the cumin and chilli for 1 min. Add the tomatoes plus a canful of water from the tomato can, the lentils, agave or sugar and vinegar. Bring to a simmer and cook for 10 mins, then stir in the beans and cook for a further few mins until the lentils are tender and the beans heated through.STEP 2Meanwhile, mix the figs, yogurt and parsley together. Season the stew, then serve in bowls with fig raita on the side.
