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Ingredients:

• 1 large butternut, peeled and diced / 2–3 cups cubed
• 1 can (410g) black beans, drained
• 2x diced tomatoes
• 1 small onion, diced
• ½ bell pepper, diced
• 2 garlic cloves, minced
• Dried origanum, 1 tbsp
• Dried parsley, 1 tsp
• 1 teaspoon masala powder, you can add more if you want it extra spicy
• 1 tablespoon canola oil
• ½ stock cube, dissolved in 1 cup boiled water
• Fresh coriander, for garnish
• Salt and pepper to taste
• 1/2 avocado, diced (optional)
• Lemon, ½ unit (optional)
  
  

1. On medium heat, place a medium pot and add the canola oil.
2. Once heated, add onions and allow to cook until translucent, adding a bit of liquid stock as needed to avoid it burning. Add the minced garlic and masala powder and allow to cook for about 2 minutes.
3. Add the bell peppers and sweet potato. Cook while stirring for 5 minutes before adding the diced tomatoes and the rest of the liquid stock. Allow to cook for 10–15 minutes, or until the butternut is cooked fully through.
4. Add the black beans and herbs. Mix well before cooking for another 5–7 minutes.
5. Add the salt and pepper and simmer for 3–5 minutes.
6. Garnish with ½ an avocado and coriander leaves. You can squeeze some fresh lemon juice over it to help reduce the heat.