Name: Squash, lentil & bean one-pot with fig raita
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 400g piece butternut squash peeled, deseeded and chunkily diced; 1 onion sliced; 1 tbsp olive oil; 2 tsp ground cumin; ½ tsp chilli flakes; 400g can chopped tomato; 100g dried red lentil; 2 tsp agave syrup or brown sugar; 2 tsp red or white wine vinegar; 400g can kidney bean drained and rinsed; 2 dried figs finely chopped; 150ml pot fat-free natural yogurt; ½ small bunch parsley chopped

Hit your whole 5-a-day with this curried veggie spice-pot, packed with pulses and squash, served with cooling yogurt dip

Ingredients

400g piece butternut squash peeled, deseeded and chunkily diced

1 onion sliced

1 tbsp olive oil

2 tsp ground cumin

½ tsp chilli flakes

400g can chopped tomato

100g dried red lentil

2 tsp agave syrup or brown sugar

2 tsp red or white wine vinegar

400g can kidney bean drained and rinsed

2 dried figs finely chopped

150ml pot fat-free natural yogurt

½ small bunch parsley chopped

Instructions

1 Fry the squash and onion in the oil for 5-8 mins until the onion is softened. Stir in the cumin and chilli for 1 min. Add the tomatoes plus a canful of water from the tomato can, the lentils, agave or sugar and vinegar. Bring to a simmer and cook for 10 mins, then stir in the beans and cook for a further few mins until the lentils are tender and the beans heated through.

2 Meanwhile, mix the figs, yogurt and parsley together. Season the stew, then serve in bowls with fig raita on the side.