This dish makes me happy because it tastes like autumn. Beany and
cinnamony, it’ll steam up the windows and make you happy with
glowing cheeks and a full belly. The sauce is velvety smooth and
christmasy smelling, and it’s totally simple to make.
Fall Stew With Cinnamon, Cumin, & Chili
Serves 6
2 tablespoons soya butter
1 red chili, deseeded and chopped
2 cloves garlic, chopped
2 medium white onions. chopped
2 tsp ground coriander
1 tsp turmeric
1 tsp cumin
1 tsp cinnamon
5. 5 oz of new potatoes, halved
15 oz cannned mixed beans
45 oz canned chopped tomatoes
1⁄
4 pint vegetable stock
2 cups cubed butternut squash, cubed
salt & pepper to taste
1 small bunch fresh spinach, coarsely chopped
1⁄
4 cup chopped cashews
1. Melt the soya butter in a large
saucepan and add the chili, garlic, and
onions. Fry for 3 to 4 minutes until they
get soft.
2. Add all the spices and the
potatoes. Fry another minute. Note
the wonderful Christmas smell.
3. Stir
in the tomato with the juice and the
vegetable stock.
4. Bring to a boil,
reduce heat, and cover the pan.
5. Simmer for 10 minutes, then add the
beans and squash and simmer another
10 minutes.
6. Season with salt and
pepper.
7. Right before serving add
spinach and cashews.
*Eat it with some crusty bread for the
juice. Tastes even better the next day!
NUTS AND BEANS: GOOD. SQUASH:
GOOD. EVERYTHING IN IT: GOOD. SO
ZERO GUILT.
a
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p
p
y
D
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s
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!
Naomi Westlake Fall Stew With Cinnamon,
Cumin, & Chili.
