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Butternut, butterbean & kale stew

Use any variation of root vegetable & pulses for a filling & nutritious meal


Serves 2

1/2 butternut cubed
1 tin butterbeans
1 tin plum tomatoes
1 onion finely chopped
1 chopped garlic clove
1/2 bag kale
sea salt & freshly ground pepper
2 tablespoons olive oil

Preheat oven to 180°C

Put cubed butternut in roasting tray, season and toss in olive oil. Roast for 20 minutes. Fry onion in tablespoon of olive oil until translucent, add garlic, stir for couple of minutes, add tinned tomatoes, stir and simmer approximately 10 minutes until reduced. Drain and add butterbeans warming them, add butternut and kale. Stir until kale has wilted. Season for taste.

Serve with chunky bread or basmati rice.

Approximate cost £2.25