1. Take a heavy bottomed pot and heat oil in it over a medium-high heat. Add the garlic and onions and saute until they are golden brown, for about 10 minutes.
2. Add the squash to the pan and cook for 3-5 minutes, stirring in the mixture of chilli powder, coriander, cumin and onion until the squash is well coated.
3. Add the vegetable stock, beans and tomatoes with the juice and bring to the boil.
4. Reduce the heat and allow to simmer until the squash becomes tender (it shouldn’t fall apart though), for about 20 minutes.
5. Add salt and pepper to season and taste, then serve.
Ingredients
Directions
1. Take a heavy bottomed pot and heat oil in it over a medium-high heat. Add the garlic and onions and saute until they are golden brown, for about 10 minutes.
2. Add the squash to the pan and cook for 3-5 minutes, stirring in the mixture of chilli powder, coriander, cumin and onion until the squash is well coated.
3. Add the vegetable stock, beans and tomatoes with the juice and bring to the boil.
4. Reduce the heat and allow to simmer until the squash becomes tender (it shouldn’t fall apart though), for about 20 minutes.
5. Add salt and pepper to season and taste, then serve.