We’re celebrating our wonderful Kenyan produce this month, and what finer tribute than a stew packed full of delicious vegetables and the tastiest green beans, straight from Kenya.
Details
Servings
4 serving
Prep time
10 minutes
Cooking time
20 minutes
Dietary
Plant-Based / Vegan / Gluten Free
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Ingredients
400g Green Beans
300g Butternut Squash, peeled and deseeded
1 Red Pepper, Sliced
1 Red Onion
2 tbsp Olive Oil
2 tbsp Peanut Oil
2 tbsp Coriander Seeds
2 tbsp Cumin Seeds
2 tbsp Curry Powder
1 tbsp Turmeric Powder
300g Chopped Tomatoes
1 tsp Garlic Powder
1 tsp Cayenne Pepper
Salt and Pepper
Method
- Trim the green beans and roughly chop the butternut squash and boil in salted boiling water for 5 minutes or until tender.
- Heat the oil and the spices with the onion and the garlic for 1 minute and add the butternut squash, pepper and green beans. Stir for about 3 minutes. Add the chopped tomatoes and stir for a further 2 minutes. Reduce the heat, add 100 ml water, add seasoning and broil for 10 minutes.
- Serve with rice and top with crushed peanuts.