Butternut and Bean Curry (from Derval O’Rourke)

INGREDIENTS

Serves 4
1 tbsp olive oil
4 garlic cloves, crushed
1 onion, finely chopped
1 thumb sized piece of fresh ginger, grated
2 cardamon pods
1 tbsp cumin seeds
1 tbsp star anise
1 butternut squash, peeled, deseeded and diced
400 g tin of chopped tomatoes
2 tbsp soy sauce
1 tbsp honey
400g tin mixed beans, drained and washed
a handful of coriander leaves
4 tbsp flaked almonds
4 tbsp natural yoghurt (optional)

METHOD

• Heat the oil in a large pan over a medium heat. Add the garlic, onion, chilli and ginger and cook for about 5 minutes.
• Stir frequently and add a splash of water if the pan gets dry.
• Stir in the spices and cook for 2 minutes.
• Add the butternut and aubergine and cook for 2 minutes, stirring frequently.
• Add the tomatoes, soy sauce and honey and stir well.
• Cover the pan and simmer for about 30 minutes, stir occasionally.
• When the vegetables are tender, stir in the beans and heat through.
• Divide the stew between serving bowls. Sprinkle over the coriander and flaked almonds. Top with a dollop of yoghurt and serve with brown basmati rice.