This is an old favourite recipe of mine. I learnt to make something similar back in my days in the vegetarian restaurant in Brighton & have tinkered with the recipe over the years. It is always popular.. it was a hit at my 40th Birthday party and is good family fare as it is popular with adults & kids alike…It can be served cold as a  tasty lunch option but is also tasty served warm with a  homemade tomato sauce and a big salad for tea. It is so simple to make yet bursting with goodness… beans are a great source of complex carbohydrates and vegetarian protein, so should help to give you long lasting energy whilst the carrots & squash are rich in immune boosting, antioxidant rich beta carotene.. It makes a great fibre rich, low calorie, vegan friendly, gluten free lunch option…

Ingredients

1 butternut squash peeled and chopped into small cube
2 large onions, peeled & finely chopped
4 carrots, peeled & finely chopped
3 garlic cloves, peeled & finely chopped
1 bird eye chilli, chopped, or to taste!
2 tsp ground cumin
2 x 400g gram tins red kidney beans
Small bunch fresh coriander chopped
Juice of 2 limes
Tomato puree
Salt & pepper to taste

Method

Bake squash in olive oil in a preheated oven until soft

Cook onion, carrots, and spices in a pan with a little olive oil & water until soft

Combine the veg and mash with the beans

Stir in fresh coriander, and add lime juice, tomato puree & seasoning to taste.

Spread onto gluten free wraps

Roll up, slice & enjoy…