Ingredients

Method

• 500 g butternut, peeled and chopped
• 60 ml extra virgin olive oil
• 1 large onion, roughly chopped
• 1 T garlic, chopped
• 1 T smoked paprika
• 1 t ground cumin
• 1 t ground coriander
• 100 g tomato paste
• 1 cup vegetable stock
• 1 x 250 g Woolworths 7-grain medley
• sea salt and freshly ground black pepper, to taste
• 1 T brown sugar

Method

Ingredients

1. Bring a pot of salted water to a boil and add the butternut. Cook for 6–8 minutes, or until the butternut is tender but still firm.

2. In another pot, heat the olive oil. Sauté the onions for 5 minutes or until they soften, then add the garlic and fry for another 3 minutes on a medium heat. Stir in the spices and fry until fragrant, about 3 minutes. 3

3. Stir in the tomato paste, then add the cooked butternut. Stir gently while adding the vegetable stock. Allow to simmer for 10 minutes or until the sauce has thickened, then add the 7-grain medley.

4. Season and add the brown sugar. Stir and simmer for another 5 minutes. Serve warm with bread or rice.

Find more stew recipes here.

Photographer: Jan Ras