Bean and Squash Stew

• 4 tablespoons olive oil
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 2 red chilies, seeded and sliced
• 900 g potatoes, scrubbed and rougly chopped
• 4 tablespoons curry paste
• 1 14 liters vegetable stock
• 900 g butternut squash, peeled and roughly chopped
• 800 g black-eyed peas, drained
• 4 tomatoes, cut into 6 wedges

1. Heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute.
2. When they begin to splutter and pop, add the onion, garlic and chilli and cook for 3-4 minutes ubtil softened.
3. Stir in the potatoes and cook for 3 minutes.
4. Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes.
5. Add the butternut and simmer for a further 15 minutes until the vegetables are tender.
6. Add the black eyed beans and tomatoes and continue to cook for 2-3 minutes.
7. Season to taste.
8. Divide the stew between individual dishes, sprinkle over chopped coriander and serve with lemon wedges.

olive oil, cumin, mustard seeds, onions, garlic, red chilies, curry paste, vegetable stock, blackeyed peas, tomatoes

Taken from www.food.com/recipe/bean-and-squash-stew-130316 (may not work)