- 1 Butternut Squash
- 4 Carrots
- 1 Cup Beans/ chickpeas/ frozen peas
- 1 White Onion
- 1 Tsp Ginger & Garlic Paste
- 1 Tsp Curry powder
- 1 Tsp Paprika
- Dahnia (Stems and leaves for garnish later
Heat oil in a large pan on a med/high heat, add in the carrots & cook for 3-5mins or until lightly brown.
Add the butternut squash and cook for a further 1 min.
Next add in chopped onion, Ginger Garlic Paste, curry powder, paprika, salt and pepper. Mix and cook for 3-5 mins until fragrant. Covered, stir occasionally.
Next add in cold-water mix and simmer for 5-10 mins on low. Covered.
Halfway trough, add drained beans and chopped dahnia. Cover and cook for another 10 mins on low.
Serve the stew with some fresh fluffy rice, bread/chapatti.