Serves 2 -3 generously
One Friday a month me and some fellow foodies head on down the to the Asylum Seeker’s Resource Centre to make lunch for the clients. It feels good to give back and although making lunch is such a small gesture, it can make a big difference to someone’s day. It all started with a pumpkin curry. Do you remember that?
That curry started a pumpkin tradition and whenever I take something savoury to serve, it almost always involves pumpkin, because everyone knows pumpkin is yum-kin and I know that vegetarian dishes are ones that every client can enjoy.
This recipe is an oldie but a goodie and just perfect for one of our lunch dates. It’ also a great meal for Meatless Monday (or any day come to that) because it’s cheap to make, simple to prepare and hearty and delicious to eat! It also has the bonus of being low in fat but packed full of iron, fibre, calcium and vitamin C! It’s one pot one-derful!
The hot pot itself is stand alone delicious so if you have neither the time nor the inclination for the fig raita, you can serve with some good old fashioned of natural yoghurt or none at all (which is great if you want a dairy free or vegan option.)
I couldn’t wait to give this recipe an extreme makeover, not least because I couldn’t wait to use my new spoon which I got from my fellow lunch lady, Lorraine at Not Quite Nigella. She knows the way to my heart! I’m proud to be a real Australian and like me, this food says welcome.
Ingredients
400g piece butternut squash , peeled, deseeded and chunkily diced
1 onion, sliced
2 cloves garlic, chopped
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
½ teaspoon chilli flakes
400g can chopped tomatoes
1 vegetable stock cube
100g dried red lentils
2 teaspoons agave syrup or brown sugar
2 teaspoons red or white wine vinegar
400g can kidney beans , drained and rinsed
2 dried figs, finely chopped
150ml natural yogurt
How to
- Fry the squash, onion and garlic in the oil for 5-8 mins until the onion is softened. Stir in the dry spices for 1 minute until fragrant.
- Add the tomatoes plus a can full of water from the tomato can, the lentils, stock cube, agave or sugar and vinegar. Bring to a simmer and cook on low for 25 minutes.
- Stir through the beans and cook for a few more minutes until the lentils are tender and the beans heated through.
- Meanwhile, mix the figs and yogurt together. Season the stew, then serve in bowls with the raita on the side.
