- 1 large butternut squash
- 1 small leek
- 1 medium carrot
- 1 small broccoli
- 100g frozen green peas
- 1 teaspoon of chopped ginger
- 1 teaspoon of chopped garlic
- 1 small chilli, chopped
- 1 tsp powdered turmeric
- 1/4 tsp cumin
- 1/4 tsp ground cardamon
- pinch of cinnamon
- 2 kale leaves
- 1 tbsp soy sauce
- 1 tbsp corn starch
- vegetable stock cube
- rapeseed oil for frying
- parsley for serving ( optional )
- 1 can of chickpeas ( optional )
- salt and pepper to taste
Peel and chop butternut squash into cubes. Peel and finely chop carrot. Wash and separate broccoli into small florets.
Finely slice leek and fry until soft. Add ginger, garlic and chilli and keep frying for 3 minutes on a medium heat stirring from time to time ( It's best to use the pot the stew is going to be cooking in but you can use a frying pan and transfer your ingredients into the pot later ) Add dry spices, reduce the heat and fry for another minute or two.
Add sliced carrots, butternut squash and broccoli. Add enough hot water to roughly cover the vegetables, add vegetable stock cube, stir, cover and simmer on a medium heat for about 20 minutes ( check your veg after 15 minutes ).
When the vegetables are soft but keep shape they are ready.
Add green peas, soy sauce, roughly chopped kale, chickpeas if using and and simmer for another 2-3 minutes until peas are soft.
Take off the heat, mix 1 tbsp of corn starch with 50ml of cold water, mix vividly with fork and add to the stew whilst stirring it. Put the stew back on the stove bring to boil just for a minute. Taste and add salt and pepper to your liking.
Serve with rice, buckwheat, millet, mashed potatoes or on its own with a slice of buttered sourdough. Enjoy :)