A super quick vegan supper featuring a harmonious blend of squash, pepper, and cavolo nero bathed in a creamy cashew sauce.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the chilli oil
- pinch dried chilli flakes
- 1 garlic clove, crushed
- 1 tsp sweet smoked paprika
- 4 tbsp vegetable oil
For the vegetables
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red chilli, diced
- 3 garlic cloves, crushed
- 1 tbsp chopped fresh thyme
- 1 bay leaf
- ½ butternut squash, peeled, seeds removed and diced
- 1 red pepper, seeds removed and diced
- 400g tin chickpeas, drained
- 200g tin plum tomatoes
- 150g/5½oz cavolo nero, shredded and blanched
- 100g/3½oz cashew nut butter
- 1 lime, juice only
- salt and freshly ground black pepper
- 30g/1oz cashew nuts, toasted and chopped, to garnish
- 1 bunch fresh coriander, chopped, to garnish
Method
To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside.
To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero.
Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice.
Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve.
