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| Course: Main Course
Cuisine: Vegetarian Main Ingredient: Vegetables Source: www.waitrose.com Ingredients 1 butternut squash 2 tbsp olive oil Salt and freshly ground pepper 300g g quinoa Spicy Tomato Sauce 2 tbsp extra virgin olive oil 2 small red onions chopped 2 garlic cloves finely chopped 2 tbsp ground cumin 2 tbsp grated ginger 1 red chilli finely chopped 400g can chopped tomatoes 100ml ml red wine (optional) 150g g cashew nuts 225ml ml water 2 tbsp tamari 1 tbsp maple syrup 1/2 x 80g pack coriander chopped Directions | Numbered... Preheat the oven to 190°C, gas mark 5. Peel the squash and cut into small cubes. Toss in a roasting dish with the olive oil, salt and pepper. Bake for 45-60 minutes, until soft, stirring once or twice. Meanwhile, rinse the quinoa well in a sieve. Place in a saucepan, cover with 750ml water and bring to the boil. Turn the heat down, cover the pan and simmer over a gentle heat until all the water has been absorbed: about 15 minutes. Turn the heat off and leave, covered, for at least 5 minutes, for excess moisture to evaporate. While the quinoa and squash are cooking, heat a deep frying pan over a medium heat, add 1 tbsp of the olive oil and the chopped onions, lower the heat and gently fry for 5 minutes. Add the garlic, cumin, ginger and chilli and cook for 5 minutes more. Pour in the chopped tomatoes, wine if using, and let the whole thing simmer for a final 5 minutes. In a blender, purée the cashews, the remaining olive oil, the water, tamari and maple syrup. Add this mixture to the tomato sauce, and heat through, then stir in the coriander. Season. Serve the sauce on a bed of the quinoa, topped with chunks of roasted squash. |
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