PS - if you can, we recommend organic veggies. They are more nutritious, much better for you and better for the planet too!
1 medium butternut squash, peeled & diced. (I always leave the seeds in - they are delicious and very nutritious!)
2 large onions, chopped
1/2 cup celery (chopped
1 medium red or orange sweet pepper, chopped
3 medium or 2 large grated carrots
1 medium grated potato
3 - 4 cups cooked black beans (you can also use canned red beans, butter beans or chick peas)
1 can diced tomatoes
2 TBS tomato paste
3 - 4 cloves garlic, finely chopped
1 - 2 whole chillis, finely chopped (with or without seeds, depending how hot)
50 ml dry sherry or teriyaki sauce
1 - 2 cups veggie stock
2 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/2 - 1 tsp ground ginger powder
Salt & pepper to taste
In a heavy bottomed large pan or pot, cook onion in olive oil on a medium - high heat till translucent. Add garlic & chilli and cook for a further few minutes. Add powdered spices (cumin, coriander, cinnamon, ginger) and stir for 10 - 15 seconds until hot and combined with onion into a paste. Quickly add sherry, vegetable broth, diced tomato, tomato paste and all the veggies.
Bring to the boil, reduce heat, cover and simmer for about 40 minutes, stirring from time to time. Add a little more water or veggie stock if necessary but don't make it too watery. When done, grated veggies should be practically invisible, butternut should be tender and chunky and there should be a lovely sauce. Now stir in your cooked beans/chick peas and cook about 5 minutes longer. Add salt & pepper to taste and stir in.
Serve with basmati or brown rice, garnish with some freshly chopped coriander leaves - and a swirl of coconut cream if you like! Serve with love & enjoy!