This is a great recipe for the autumn using a popular winter squash. It packs a punch nutritionally and has a hint of spice. Vegan and gluten free.
This recipe was inspired by an old Breathing Space favorite, African Stew. I’ve been reading ‘Meals That Heal Inflammation’ by Canadian nutritionist Julia Daniluk and came across her Nut Butter Stew. This recipe combines the two using both sweet potato and butternut squash to pack a bigger nutritional punch and I use black kale which is packed with antioxidants, high in vitamins and minerals including vitamins A, C, K, fibre, calcium, manganese and iron. If you can’t get black kale, spring greens or spinach will do.
Nutty Sweet Potato and Butternut Stew. Gluten Free. Vegan.Print This
- 2 Tbsp Ground nut oil
- 1 Onion chopped
- 2 Garlic Cloves crushed
- 2 Tsp of grated root ginger
- 1 Butternut squash cubed
- 2 Large Sweet potato cubed
- A good handful of fresh chopped coriander
- 200g button mushrooms
- 200g Black kale
- 4 Tbsp Almond butter or smooth peanut butter
- 1 Tsp Agave syrup
- ½ Pint Veg stock
- ¼ Tsp cayenne pepper
- 1 Tbsp Medium curry powder
- 200ml Passata
- Salt and Pepper
Put the two tablespoons of groundnut oil into a heavy base pan and heat up. Add the onions, garlic and ginger and fry off until the onions are translucent. Meanwhile, prepare your veg by cubing the butternut and sweet potato, washing the button mushrooms and removing any tough stalks from the black kale.
Once the onion is ready add the cayenne, curry powder, butternut and sweet potato and stir to coat the veg in the spice mix. Then add the veg stock and agave syrup. Bring to the boil and cook for around 8 minutes.
In a separate pan fry off the button mushrooms in a little oil until they start to soften and release liquid. Once they are at that stage add them to the pan with the butternut and sweet potato, add the passata and most of the coriander, season with salt and pepper and simmer for a further 5 minutes. At this stage you need to spoon off a little of the liquid and place into a separate bowl, add the nut butter and mix well to form a smooth paste, then add that mixture back into the pot stirring in well.
Finally add the kale leaf, stir in well and cook for another 4 mins. Serve with some steamed green veg, brown rice and dress with the remaining fresh coriander – delish!