Spiced Butternut Squash Stew
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
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
1 pack
Chickpeas
100 g
Couscous
(ContainsWheatMay be presentSoya)1 sachet
Peanut Butter
(ContainsPeanut)20 g
Peanuts
(ContainsPeanutMay be presentNuts, Sesame, Cereals containing gluten)1 pack
Coconut Milk
1 pack
Chopped Tomato with Onion & Garlic
1 piece
Diced Butternut Squash
1 sachet
Ras-el-Hanout
1 sachet
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
Nutrition Values
per serving
per 100g
Energy (kcal)874 kcal
Energy (kJ)3658 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.
Utensils
Utensils
•Sieve
•Pan with Lid
InstructionsPDF
1
- 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.
2
- 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.
3
- 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.
4
- 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.