Curried Butternut, Red Kidney Bean And Quinoa Stew

Curried Butternut, Red Kidney Bean And Quinoa Stew

Ingredients

250 g peeled and cubed butternut
30 ml olive oil
30 ml Rajah Hot Curry Powder
1 onion, finely diced
2 cloves crushed garlic
1 x 400 g tin chopped tomatoes
1 ½ cups water
1 tin red kidney beans, drained and rinsed
½ cup red and white quinoa (or alternatively couscous)
60 ml freshly chopped coriander
 
Instructions

  1. Preheat oven to 200 C.
  2. Place the cubed butternut into a bowl and toss together with 15 ml olive oil and 15 ml Rajah Hot Curry Powder and season with salt and freshly cracked black pepper.
  3. Place into a roasting tray and roast in the oven for 20 – 25 minutes or until tender, tossing every so often.
  4. When cooked remove from the oven and set aside.
  5. Heat the remaining olive oil in a pan and gently fry the onion until soft.
  6. Add the garlic and remaining Rajah Hot Curry Powder and fry until fragrant, stirring continuously.
  7. Add the tinned tomatoes, water. Red kidney beans and quinoa and stir to combine.
  8. Allow to simmer for 20 – 30 minutes or until the quinoa is tender.
  9. Stir in the roasted butternut and the chopped coriander, season to taste and serve.