The Organic Pantry

Serves 4

Heat 1tbsp oil. Add a chopped onion, 450g(1lb) peeled, deseeded and diced squash or pumpkin, 1 deseeded and sliced red pepper and 1 aubergine cut into chunks. Stir well, add 1tsp each ground ginger, cumin and cinnamon and half tsp chilli flakes (optional) and stir again. Cover and cook over gentle heat for 7-10mins. Add 1x400g can chopped tomatoes, 420g of red kidney beans-drained, 50g raisins and 300ml veg stock. Bring to boil cover and cook gently for 20-25mins. Serve with cous-cous.

Thanks for the recipe Denise in York