Butternut Squash Stew with Curly Kale - Vegetarian Society

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely diced
• 1 clove garlic, finely chopped
• 1 carrot, finely diced
• ½ tsp turmeric
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 50g red lentils rinsed
• 250ml passata
• 350g butternut squash, cut into 1cm cubes
• ½ 400g can black-eyed beans
• 750ml vegan vegetable stock
• 80g kale, washed and finely shredded
• Pinch of salt
• Pinch of pepper