Spiced squash stew – recipe

I love a stew. It tends to use up any leftovers in your cupboard and is great for these winter nights. This is, again, a vegan recipe. I have no idea why I’m cooking veggie dishes a lot this month, as I’m not one, but it’s so much cheaper and easier to cook. Tasty too! I hope you like this!

Makes 4 portions, and takes around half an hour/40 minutes 

Note: I thought the white wine in the pic was red (it’s been a long day! I sent my mate out to get red half way though!)


2 tbsp olive oil for frying

2 onions, chopped

2 garlic cloves, crushed

1 tsp cumin seeds

2 tsp paprika

1 chilli, deseeded

500g sweet potato, chopped

1 red pepper, deseeded and chopped

500g butternut squash, peeled and chopped

400g can chopped tomatoes

200ml red wine

300ml vegetable stock with 2 stock cubes


75g bulghar wheat


Fry the onions and garlic in olive oil for a few minutes until soft. 

Add in the cumin, chilli and paprika and stir through. 

Add in the sweet potato, butternut squash, pepper, tomatoes, stock and wine and boil for 15 minutes. 

Add in the bulgar wheat and reduce until the liquid has soaked up. 

Serve! (I forgot to add corriander in this, but you can add just before serving for extra taste)

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