Recipes /

Squash, pepper & cavolo nero in cashew sauce

This vegan stew supper is quick to throw together on a busy midweek evening.

30 mins

Serves 4

What you'll need…

pinch dried chilli flakes
1 garlic clove, crushed
1 tsp sweet smoked paprika
4 tbsp vegetable oil
2 tbsp olive oil
1 onion, chopped
1 red chilli, finely chopped
3 garlic cloves, crushed
1 tbsp chopped fresh thyme
1 bay leaf
1 uchiki kuri squash, seeds removed and diced
1 red pepper, seeds removed and diced
400g tin chickpeas, drained
200g tinned plum tomatoes
150g/5½oz cavolo nero, shredded and blanched
100g/3½oz cashew nut butter
1 lime, juice only
salt and freshly ground black pepper
30g/1oz cashew nuts, toasted and chopped, to garnish
1 bunch fresh coriander, chopped, to garnish

The method

To make the chilli oil, heat the dried chilli flakes, 1 garlic clove, smoked paprika, and veg oil together in a saucepan. Set aside.

To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero.

Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice.

Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve.

Recipe inspired by BBC Food