Ingredients
Serves 2 (each serving contains approximately 497 kcal, 20g protein, 17g fat, 77g carbohydrates)
- 1 butternut squash
- 1 onion (150g)
- 1 garlic clove
- 1 small red pepper (150g)
- 1 small courgette (150g)
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon ground cumin (5g)
- 1 teaspoon dried chilli flakes (5g)
- 1 teaspoon ground turmeric (5g)
- 400g tin chopped tomatoes
- 400g tin black beans, drained and rinsed
- 50g natural yoghurt
- 2 tablespoons toasted flaked almonds (20g)
- Freshly ground black pepper
- Handful fresh coriander leaves (optional)
Method
- Peel the butternut squash and cut in half, then scoop out the seeds and dice the flesh.
- Peel and finely chop the onion. Peel and crush the garlic. Remove the core from the red pepper and dice. Top and tail the courgette and dice.
- Heat a large non-stick pan over a medium heat. Add the oil, then tip in the onion and sauté for 2-3 minutes until softened. Season with pepper. Tip in the butternut squash, red pepper and courgette and sauté for 2-3 minutes.
- Stir the spices into the pan and cook for 1-2 minutes, stirring. Stir in the garlic and then tip in the tomatoes and black beans and bring to a simmer. Cover with a lid, then reduce the heat and simmer for 15-20 minutes until all the vegetables are tender.
- Divide the rainbow chilli into bowls and add a dollop of yoghurt and scatter over the almonds. Finish with the coriander, if liked to serve.
