Black-Eyed Bean & Squash Stew - Ainsley Harriott

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 large onion, finely chopped
• 2 tablespoons curry paste
• 1 large clove garlic, chopped
• 450g ripe butternut squash or pumpkin, roughly diced
• 400g can black-eyed beans, or something similar, drained
• 450g potatoes, peeled and roughly chopped
• 3 ripe tomatoes, cut into wedges
• 600ml vegetable stock
• To garnish
• salt & black pepper
• lemon wedges
• 2 tablespoons chopped coriander