Spiced Butternut Squash & Vegetable Stew

An easy veggie stew with only 150 calories a portion. 

Serves 6-8 people 
Prep 15 minutes 
Cooking time 30 minutes 
Calories 150kcals per serving 

Ingredients

• 1 tbsp olive oil
• 1 butternut squash, peeled, deseeded and cut into chunks
• 1 large onion, peeled and cut into thin wedges
• 1 small cauliflower, broken into florets
• 2-3 carrots, peeled and sliced
• 1 red pepper, chopped
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
•  400g can chopped tomatoes
•  1 vegetable stock cube
• 1 can chickpeas, drained and rinsed
•  Salt and freshly ground black pepper
•  1-2tbsp chopped fresh coriander

Method 

1. Heat the oil in a large pan, add the onion and cook it for about 5 mins, until it begins to soften. Add other vegetables and cook for a further 4-5 mins, stirring occasionally.

2. Add the cumin and turmeric and cook for a further 1-2 mins. Stir in tomatoes and in 1/2 pint of water, crumble in the stock cube and bring to the boil. Stir in the chickpeas and seasoning.

3. Cook on a high heat for 30 minutes, or until the vegetables are tender. 

4. Sprinkle coriander over the finished bowl.