Makes 4-6
Prep Time 20 minutes
Cook Time 30 minutes
Easy As
Ingredients
1 tsp caster sugar
2 Tbsp olive oil
1 onion, sliced
600 g butternut pumpkin, peeled and cut into 2 cm chunks
2 cloves garlic, thinly sliced
1 tsp Gregg's Cumin Seeds
1 tsp Gregg's Ground Turmeric
½ tsp Gregg's Ground Cinnamon
400 g can Wattie's Tomato Puree
1 tsp caster sugar
2 x 420 g cans Wattie's Mild Chilli Beans
¼ cup sour cream
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Heat the olive oil in a large pan with a lid over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add the butternut and garlic and cook for 4 to 5 minutes until the butternut is starting to soften at the edges. Step 2
Add the Gregg's Cumin Seeds, Gregg's Ground Turmeric and Gregg's Ground Cinnamon and cook, stirring for a further 1 minute. Stir in Wattie's Tomato Puree, 1 cup water and the caster sugar. Season to taste with salt and pepper. Step 3
Bring to the boil, cover then simmer for 20 minutes until butternut is tender. Stir in the Wattie's Mild Chilli Beans. Bring to the boil then simmer for a further 1 -2 minutes until beans have warmed through. Step 4
Serve with a dollop of sour cream and a sprinkle of coriander or parsley. Tips
Swap It Out
For a delicious vegan and dairy free option, replace sour cream with a horseradish coconut dressing - add 1 to 2 tsp horseradish sauce and a squeeze of lemon juice to ½ cup coconut yoghurt.
What do I need?
Select All
1
1 tsp caster sugar
2
2 Tbsp olive oil
3
1 onion, sliced
4
600 g butternut pumpkin, peeled and cut into 2 cm chunks
5
2 cloves garlic, thinly sliced
6
1 tsp Gregg's Cumin Seeds
7
1 tsp Gregg's Ground Turmeric
8
½ tsp Gregg's Ground Cinnamon
9
400 g can Wattie's Tomato Puree
10
1 tsp caster sugar
11
2 x 420 g cans Wattie's Mild Chilli Beans
12
¼ cup sour cream
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