Today I give you the Fall Issues "My Happy Dish" recipe winner Naomi Westlake's Fall stew. Im usually not a big fan of Vegan Food, but this stew won me over with it's awesome flavors. And like Naomi says, it's even better the next day.

Serves 6

2 tablespoons soya butter
1 red chili, deseeded and chopped
2 cloves garlic, chopped
2 medium white onions. chopped
2 tsp ground coriander
1 tsp each of turmeric cumin and cinnamon
5 and a half oz of new potatoes, halved 
1 15 oz can mixed beans
1 45oz can chopped tomatoes
1/4 pint vegetable stock
2 cups cubed butternut squash
salt and pepper
1 small bunch fresh spinach, coarsely chopped
1/4 cup chopped cashews

  1. Melt the soya butter in a large saucepan and add the chili, garlic and onions
  2. Fry for 3-4 minutes until they get soft.
  3. Add all the spices and the potatoes.
  4. Fry another minute. Note the wonderful Christmas smell.
  5. Stir in the tomato with the juice and the vegetable stock.
  6. Bring to the boil, reduce heat and cover the pan.
  7. Simmer for ten minutes, then add the beans and squash then give it another ten minutes.
  8. Season with salt and pepper. Right before serving add spinach and cashews.
  9. Eat it with some crusty bread for the juice.


Tastes even better the next day!
Photography by Linda Pugliese

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