215g pumpkin or butternut squash cut into 2cm chunks
2 tbsps olive oil
¼ - ½ tsp dried chilli flakes 1 medium red onion, chopped¼ tsp chilli powder
¼ tsp ground cinnamon
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp smoked paprika
1 star anise
1 medium carrot cut into 1cm chunks
1 clove garlic, finely chopped
1 bay leaf
1 tsp red wine vinegar
1 chilli pepper, chopped1 tbsp tomato puree
1½ tsps cocoa powder
1 400g tin of tomatoes
100ml red wine
1 400g tin of red kidney beans, drained
Salt and pepper to taste
Preheat oven to 200°C/400°F/ gas mark 6
Place the pumpkin or squash in a roasting tray. Drizzle 1 tbsp of the olive oil and sprinkle with ¼ - ½ tsp of dried chilli flakes and season to taste. Shake the roasting tray and cook for 20 minutes. Give it another shake half way through cooking.
In a large saucepan on the hob gently heat the remaining tbsp of olive oil with the red onion, chilli powder, ground cinnamon, ground coriander, ground cumin, smoked paprika and star anise. Stir to combine well and cook on a gentle heat for 5 minutes, frequently stirring to ensure it doesn’t stick to the pan.
Add the chopped carrots, garlic, bay leaf, red wine vinegar and chilli pepper to the saucepan and cook for another 5 minutes.
Add the tomato puree and cocoa powder to the saucepan and stir in with the onion and spices well.
Add the tinned tomatoes and red wine to the saucepan, bring to the boil and simmer for 10 minutes.
Add the drained tin of kidney beans and cook for 7 minutes.
Remove the bay leaf and star anise, and stir in the pumpkin.
Check the seasoning and serve with roasted corn on the cob and crusty jacket potatoes.
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