FREE
This recipe will take you 45 minutes
Serves 2
- 1 small butternut squash, peeled, halved lengthways, deseeded and cut into small chunks (or use 600g prepared squash)
- 1 large red pepper, deseeded and thinly sliced
- 1 cal cooking spray*
- 1 tbsp curry powder*
- ½ large red onion, thinly sliced
- 160g green beans, trimmed and halved
- 2 garlic cloves, grated
- 2cm piece fresh root ginger, peeled and grated
- 2 tbsp tomato purée
- ½ tsp dried chilli flakes (or to taste)
- ½ tsp fennel seeds
- 400g can chopped tomatoes
- 150ml boiling vegetable stock (made with ½ stock cube), suitable for vegans
- Lemon wedges, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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