During the colder months I will often gravitate towards warmer comforting meals like soups, stews or casseroles. This little bowl of goodness is a mixture of all three with its warm, sweet, comforting taste that is picked full of big flavor.
The sweetness of the bowl comes from the succulent array of butternut squash and carrots. The warmness coming from the abundance of spices used to make this bowl standout from the crowd. And the comforting feeling of the red kidney & black beans takes this bowl to new heights.
Now let’s get started on making this sweet winter warmer….
What you will need:
Half a butternut squash
6 – 8 large carrots
Half a cup of black beans
Half a cup of kidney beans
1 whole small onion
200g of fresh tomatoes
1 sweet bell pepper
2-3 cloves of garlic
100 ml of water (for cooking)
2tps of ground coriander
1 ½ tps of ground cumin
1tps of all spice
Half a table of ground cardamom
1 good handful of fresh thyme
Salt and pepper to taste
Method To Follow
Start by peeling and chopping the butternut squash and carrots in to bite size pieces and place to one side.
Now start chopping the onion, tomatoes, bell pepper and garlic. Place the water, onions and garlic in a pan on a low heat for 5-10 minutes or until the onions become soft and translucent in colour, mixing occasionally. Now at this stage you can start to add the spices to the pan, combine the spices with the onions and garlic (shown below).
Mix together for about 1 minute then add about 30ml of water (a little at a time) and stir, leave for a further minute. Add in the cut tomatoes and bell papers, mix well and leave to infuse for 5 minutes stirring occasionally.
Now add in the chopped butternut squash and carrots to the pot and mix well. Add in the remainder of the water along with the coconut milk and stir well so all your ingredients are mixed together.
Bring to a slight boil and then turn the heat to a low setting, place the lid on the pan and leave to simmer on the stove for 20 minutes. Add in the kidney beans and black beans mixing well and simmer for a further 10-20 minutes or until the butternut squash and carrots are tender.
Serve in a bowl with some fresh coriander and enjoy.
This can be stored in an air tight container (once completely cooled) in the fridge for up to 5 days or store in the freezer.