Spiced Butternut Squash Stew with Paneer
with chickpeas and couscous
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Eat Me First
•Veggie
•Quick
Allergens:
Wheat
•Peanut
•Milk
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)
Harissa Paste
1 sachet(s)
Peanut Butter
(Contains: Peanut)
20 grams
Peanuts
(Contains: Peanut)
1 pack(s)
Coconut Milk
1 pack(s)
Chopped Tomato with Onion & Garlic
300 grams
Diced Butternut Squash
1 sachet(s)
Ras-el-Hanout
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
1 sachet(s)
Honey
200 grams
Paneer
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)5346 kJ
Energy (kcal)1278 kcal
Fat65.2 g
of which saturates32.7 g
Carbohydrate101.6 g
of which sugars34.6 g
Dietary Fiber20.5 g
Protein55.4 g
Cholesterol0.3 mg
Salt6.3 g
Potassium107.7 mg
Calcium13.3 mg
Iron0.3 mg
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
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, pop the couscous into a bowl.
- Pour in 200ml boiling water (4P: 500ml | 6P: 600ml) along with the stock.
- Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
- Drain and rinse the chickpeas in a sieve. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Quarter the lemon.
3
- Chop the paneer into cubes. Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the paneer and season with salt and pepper. Fry until golden all over, 5-8 mins. Transfer to a plate lined with kitchen paper.
- Return the pan to medium heat and fry the chickpeas, shifting occasionally, 3-5 mins. Add the ras-el-hanout. Fry for 1 min more.
- Stir in chopped tomatoes, peanut butter and two-thirds of the coconut milk. Squeeze in the juice of one lemon wedge (per 2P), cover and simmer, 8-10 mins.
- Stir occasionally to prevent sticking. Loosen the sauce with a splash of water if required.
4
- Stir the paneer, roast butternut, honey and harissa paste 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 the couscous between bowls and top with the stew.
- Garnish with peanuts and a swirl of remaining coconut milk. Serve with remaining lemon wedges on the side.
