- 30 ml olive oil
- 250 g button mushrooms sliced
- 1 onion sliced
- 1 clove garlic crushed
- 1 red pepper sliced
- 500 g butternut squash peeled and cubed
- 1/3 tsp Robertsons cinnamon
- 1/3 tsp Robertsons ginger
- 1 tsp Robertsons cumin
- 1 Knorr Vegetable Stock Pot
- 250 ml water
- 1 x 400 g tin chopped tomatoes
- 2 tbsp tomato paste
- Robertsons salt and black pepper to season
Serving Size 4
Amount per serving
Heat 15ml olive oil in a large deep pot and sauté the mushrooms for about 5 minutes or until soft, then remove from the pot and set aside.
Add the remaining olive oil to the pot and fry the onion, garlic and red pepper together until soft and tender.
Add the butternut and stir to coat well then allow to fry for about 5 minutes.
Add all the Robertsons spices to the pot and fry for 30 seconds, stirring continuously to release the flavour and aroma.
Add the Knorr Vegetable Stock Pot, water, chopped tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on, stirring occasionally, for about 25 minutes or until the butternut is soft.
Remove the lid and stir in the mushrooms then allow to simmer for a further 5 minutes.
Season to taste and serve with couscous and some freshly chopped coriander.