Squash, Pea & Green Bean Stew

Prep time: 10 mins
Cooking time: 45 mins
Serves: 4-6

Ingredients

2 tbsp of  coconut oil
2 large onions diced
2 celery sticks finely chopped
3 garlic cloves finely chopped or crushed
1 tbsp freshly ground black pepper
1 heaped tsp turmeric
1 tsp cayenne chilli powder
1 tsp ground ginger
1 tsp cinnamon
680g passata 
Large handful of fresh parsley roughy chopped
Large handful of fresh coriander roughly chopped
1  medium squash peeled and cut into large cubes
150g green beans halved width ways and with the ends cut off
250g frozen peas
1 litre chicken stock
1 bay leaf
Himalayan pink salt and freshly ground black pepper to taste

Directions

Melt the coconut oil in a large saucepan on a medium heat before adding the onions, garlic and celery and cook until the onions start to soften. Add the pepper, turmeric, chilli, ginger and cinnamon and stir through sautéing for a few minutes before adding the passata, parsley and coriander, stirring through and leaving to simmer for about 10 minutes.  Now add the squash, green beans, peas, chicken stock and bay leaf before bringing to the boil and then simmering for about 30 minutes until the squash is cooked through.

Season with salt and pepper to taste, top with some more fresh coriander and serve.

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