Red kidney bean and pumpkin stew

• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1/2 tsp chili flakes
• 300 g pumpkin, peeled and cubed
• 400 g canned crushed tomatoes
• 2 tbsp peanut butter, smooth
• 300 ml vegetable broth
• 300 g canned kidney beans, drained and rinsed
• 10 g fresh cilantro, chopped

Method

1. 1

   Heat the oil in a large pot over medium heat and cook the onion for 6 minutes until softened.

2. 2

   Add the garlic, ginger, and chili flakes, and cook for 1 minute until fragrant.

3. 3

   Stir in the pumpkin, crushed tomatoes, peanut butter, and vegetable broth.

4. 4

   Bring to a simmer, cover, and cook for 18 minutes until the pumpkin is tender.

5. 5

   Stir in the kidney beans and simmer for 5 minutes until heated through.

6. 6

   Top with cilantro before serving.