Squash, bean and corn stew | vegan
When autumn days are cold and gloomy, we make bright yellow squash stew.
Servings: 4 Preparation: 25 min Cooking: 35-40 min
Ingredients:
2 small onions, chopped
vegetable oil
4 cloves garlic, finely chopped or crushed
1/2 tsp cumin
1/2 tsp coriander
1 tsp paprika powder
1 tsp oregano
1 Hokkaido squash (ours was about 1.1 kg), cut into bite-size cubes
500 g cooked white beans
3 cups water
2 corn on the cob
1/2 tsp black pepper
1 tsp salt
a few fresh basil leaves, chopped
Instructions:
Heat up some vegetable oil in a large pan. Add the onions and fry till translucent.
Add the garlic, cumin, coriander, paprika and oregano. Fry for a few minutes.
Add the squash pieces and beans. Mix everything well. Pour 3 cups of water and let it simmer on medium heat for 10 min.
Remove the kernels from the corn cob. Add them to the stew.
Sprinkle some black pepper and salt. Leave it to simmer for 25 min stirring occasionally.
When pumpkin is soft, remove from heat,, garnish with chopped basil and serve hot.