A great dish to use up any of that left over Halloween pumpkin, but every variety of the pumpkin/squash family are in season right now- so the perfect time to throw them into a recipe!
Ingredients
The flesh of 1 pumpkin, or 1 butternut squash, peeled and chopped into small cubes
150g chopped fresh tomatoes
400g kidney beans
2 garlic cloves, grated
50g black olives, sliced
1 fresh chilli, chopped, or paste
1 tsp cayenne pepper
150g curly kale
Half a head of red cabbage, finely sliced
2 tbsp natural yoghurt
Handful of flaked almonds (optional)
Method
Put a tablespoon of coconut oil into a large pan, heat until melted then add the chopped squash or pumpkin (if using pumpkin you may need to drain before cooking as it can be more watery)
Cook the pumpkin on a medium heat for 5 minutes, then add the garlic, cayenne pepper and chilli. Season with salt and pepper, cook for a further 20 minutes, stirring occasionally
After 20 minutes add the chopped tomatoes, kidney beans and olives, leave for another 5-10 minutes
Boil the kettle, then place the red cabbage and kale into a large pan add the water, cook for around 10 minutes until soft
Finally, add the yoghurt to the pumpkin, turn the heat off and stir
Drain the kale and cabbage, sprinkle the flaked almonds on top of the pumpkin, then serve
Kinoah Food Blog 