Ingredients
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 2 garlic cloves - minced
- 1 small onion - diced
- 1 tbsp lemon juice
- ½ tsp turmeric powder
- 2 cups butternut squash
- ½ tsp ginger paste
- 1 can white kidney beans
- 1 tbsp tomato paste
- ½ tsp salt - to taste
- 4 cups of vegetable stock
- 2 tbsp corn starch mixed with veg stock from soup
- 1 tbsp coconut cream
- Handful sage - fried with olive oil and salt
Instructions
- Add oil, cumin seeds, garlic, and ginger to a medium pot. Simmer for 5 minutes
- Add butternut squash and pan fry for 10 minutes, mixing and cooking until squash is tender.
- Add the rest of the ingredients except corn starch.
- Take a cupful of veg stock from the pan, add your corn starch, and mix.
- Add to pot and bring to boil. Simmer for 10 mins. Taste for salt and lemon.
- Garnish with red chili flakes and sage.
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