Squash Stew with Pulses and Kale

Ingredients

• 1 large onion or 2 leeks
• 800g squash
• 600g root vegetables (celeriac or parsnips)
• 400g potatoes
• 2 large carrots
• 200g kale, cabbage or spinach

From the cupboard

• 300g dried pulses (carlin peas, whole fava beans, green peas)
• cooking oil
• salt to taste
• 1 teaspoon cumin
• 1 teaspoon mild curry
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon ginger powder

Instructions

1. Boil separately the chosen pulses.
2. Chop all the roots into bigger chunks. Slice the onions and greens roughly
3. Start stir frying the veg into a cooking pot in the following order: onions, carrots, roots and squash (leave the potatoes and the greens out for the moment)
4. When the stir fried roots soften a bit stir in the spices
5. In about 15 minutes add boiling water to cover the veg.
6. When the root veg is almost cooked, add the potatoes and cooked pulses
7. Cook until ready
8. Switch off the stove and add the greens