All Recipes
Serves 4


  • 200g butternut squash
  • 2 carrots
  • 1 sweet potato
  • 1 large onion, chopped
  • 2 tbsp vegetable oil
  • 1 chopped mild red chilli
  • 2 cloves garlic, finely chopped
  • 1 tbsp ‘Orange Spice Blend’ or a mix of paprika, turmeric, cinnamon and cumin
  • 1 tin black beans, drained
  • 1 tin chopped tomatoes
  • 2 bay leaves
  • 1 tsp brown sugar
  • The juice of half a lime
  • Salt and pepper
  • To Garnish: chopped coriander and spring onions

“You can add beef or veggie mince to this dish-just fry it when you add the garlic and spices
to the onions.”

What to do

  1. Halve, peel and deseed the squash. Peel the sweet potato and carrots and cut them all into 2cm pieces.
  2. Heat the oil in a large saucepan and add the onions. Cook them until they are soft and starting to caramelise which will take about 15 minutes, stirring often.
  3. Add the garlic, chopped chilli and spices and stir for 2 minutes.
  4. Add the vegetables and stir them until they are well coated in the spices.
  5. Add the beans, bay leaves and tomatoes, about 200ml of water and sugar and simmer for 30-40 minutes or until the vegetables are all soft.
  6. Taste and add salt and pepper, lime and sugar if needed.
  7. Serve garnished with sliced spring onions and coriander.

“This is great served with rice, flour tortillas and grated cheese.”