Spiced Butternut Squash Stew

Name: Spiced Butternut Squash Stew with chickpeas and couscous
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: 1 pack(s) Chickpeas; 100 grams Couscous; 1 sachet(s) Peanut Butter; 20 grams Peanuts; 1 pack(s) Coconut Milk; 1 pack(s) Chopped Tomato with Onion & Garlic; 1 unit(s) Diced Butternut Squash; 1 sachet(s) Ras-el-Hanout; 1 sachet(s) Korma Curry Paste; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar; to taste Water

with chickpeas and couscous

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Subtle heat comes in many forms in this surprisingly simple butternut squash stew. Spicy flavours ensures the bulgur and chickpeas pack a punch while the ras-el-hanout gives a subtle spice to the creamy peanut butter sauce.

Tags:

Quick

•Veggie

•Spicy

•Vegan

Allergens:

Wheat

•Peanut

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Chickpeas

100 grams

Couscous

(Contains: Wheat May be present: Soya)

1 sachet(s)

Peanut Butter

(Contains: Peanut)

20 grams

Peanuts

(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)

1 pack(s)

Coconut Milk

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Diced Butternut Squash

1 sachet(s)

Ras-el-Hanout

1 sachet(s)

Korma Curry Paste

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values

Energy (kcal)874 kcal

Energy (kJ)3659 kJ

Fat37.84 g

of which saturates18.15 g

Carbohydrate89.26 g

of which sugars23.68 g

Dietary Fiber14.04 g

Protein29.69 g

Cholesterol0 mg

Salt4.08 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Pan with Lid

Cooking Steps

PDF

Boil a large pot of salted water for the butternut squash.
When boiling, add the butternut squash and cook until fork tender, 10-15 mins.
Drain and rinse the chickpeas in a sieve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Meanwhile, pop the couscous in a bowl.
Pour in 200ml boiling water (500ml for 4p).
Stir through half the korma paste.
Cover with a plate or cling film and leave to the side for 10 mins or until ready to serve.

Place a large pan over a medium-high heat with a drizzle of oil.
When hot, add the chickpeas and toss for 3-5 mins.
Add the ras-el-hanout and remaining korma paste. Fry for another minute.
Stir in the chopped tomato, peanut butter and two-thirds of the coconut milk. Cover and simmer for 8-10 mins.
Stir occasionally and add a splash of water to loosen the sauce if required.

Drain the butternut and stir into the stew.
Season to taste with salt, pepper and sugar.
Fluff up the couscous with a fork and season to taste with salt and pepper.
Divide couscous between bowls, top with the stew and garnish with peanuts and a swirl of remaining coconut milk.