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 


  • 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


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. 

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