Smoked Butternut Chilli
Ingredients · 1 tsp cumin seeds · 2 tbsp vegetable oil · 1 large onion finely chopped · 1 red chilli
deseeded and finely chopped · 2 garlic cloves crushed · 2 tsp smoked paprika (pimenton) · 1
butternut squash (about 800g) peeled and cut into chunks · 2 orange fleshed sweet potatoes (about
500g) peeled and cut into wedges · 2 x 400g cans chopped tomatoes · 2 tbsp tomato puree · 1 red and
1 yellow pepper deseeded and cut into chunks · 420g can of your favourite beans (or mixed pulses) ·
fresh coriander leaves to garnish · seasoning
Method
Dry fry the cumin seeds in a wok for 1 minute. Add the oil and stir fry the onion and chilli for 2-3
minutes. Stir in the garlic paprika butternut squash and sweet potatoes and stir fry for 2-3 minutes
over a high heat. Add the tomatoes, tomato puree, 300ml water and season. Bring to the boil cover
and simmer for 20 minutes.
Stir in the peppers and bring back to the boil. Simmer uncovered for a further 20 minutes. Stir in
the pulses and cook for a further 10 minutes. Adjust the seasoning to taste and serve scattered with
the fresh coriander leaves.