Wednesday, November 16, 2011

Change of season

Winter suddenly showed up yesterday, and what is better than a good and hearty stew on a cold day?
I found this recipe in the fall issue of Sweet Paul Magazine, but there is also a fresh holiday/winter issue out. Read, enjoy and be inspired to craft and cook for the next months! 

Serves 6

Oil/butter for frying
1 red chili
1 white onion
2 cloves garlic, chopped
2 tsp ground coriander 
1 tsp cinnamon
1 tsp cumin
1 tsp turmeric
2 potatoes
1 can chopped tomatoes
1 can mixed beans
2-3 dl vegetable stock
1 small butternut squash, in small cubes

some chopped fresh spinach
chopped cashews

How to:
Heat butter/oil and cook onion, garlic and chili for 3-4 minutes, till soft
Add the spices and potatoes, cook for another minute
Add tomatoes and stock and let it all simmer for 10 minutes
Add beans and squash and simmer for another 10 minutes, till vegetables are tender.
Salt and pepper to taste

Serve with spinach and cashews.

Really easy, really good, and really good for you!!

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