A meat-free version of this popular pub classic. The key-ingredient is butternut squash, making the dish very fleshy, with a hint of sweetness.
Prep time: 15 mins
Cooking time: 20-30 mins
2 tbsp coconut oil
2 crushed garlic cloves
2 small red onions, sliced or chopped
1 courgette, finely chopped
1 red/green pepper sliced
1 butternut squash, peeled and cut in 1 inch squares
2 tins of chopped tomates
1 tin of red kidney beans or baked beans
1 tsp of cumin
1 tsp flaked chillies (for medium heat or add to taste)
20g chopped coriander
1. In a medium sauce pan add the coconut oil and bring to a medium heat. Add the chopped onions, garlic and peppers until lightly brown and soft, for approximately 5 minutes.
2. Add the cubes of butternut squash and courgette. Stir for a further 10 minutes.
3. Pour in the chopped tomatoes and kidney beans. Add the chilli flakes and seasoning.
4. Continue to stir every so often. Simmer for 20 minutes or until the butternut squash is soft and fluffy.
5. Add a handful of chopped coriander leaves and serve with fluffy rice, tortilla chips and some cooling sour cream.
If cooking for kids, swap the kidney beans for baked beans instead. Their naturally sweeter flavour is a winner with fussy palates.