Spiced Pumpkin, Butter Bean and Spinach Casserole
- 2 tablespoons olive oil
- 400g pumpkin, peeled, deseeded and cut into chunks (about 3cm)
- 1 small onion, finely sliced
- 1 stick of celery, chopped
- 1 medium carrot, chopped
- 2 cloves of garlic, finely chopped
- 2.5cm piece of fresh root ginger, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon coriander seeds
- ½ teaspoon ground turmeric
If you prefer to cook your own butterbeans, use 100g, and see the method on page 229. ‘I love pumpkin and spice, and this is a great alternative to a meat casserole,’ says John Hardwick. ‘Good with rice or couscous and a dollop of sour cream.’
Heat the oil in a large non-stick pan or flame-proof casserole. Add the pumpkin, onion, celery, carrot, garlic and ginger, and cook over a medium heat for 5 minutes, or until the vegetables are beginning to soften and are lightly browned, stirring constantly. Add the spices and chilli and cook for 3 minutes more, again stirring constantly, and being careful not to let them burn.
Next add the tomatoes, honey, beans, lentils, 1 litre of water and the salt and bring to a simmer. Cook for 25–30 minutes, stirring regularly, until the liquid is well reduced and the pumpkin has broken down and blended into it, so that the dish looks like a curry.
Stir in the spinach, basil and coriander and cook for 1–2 minutes more. Taste, adjust the seasoning and serve.