Spicy Bean & Vegetable Stew

Ingredients

• 100 g butternut squash
• 400 g chopped tin tomatoes
• 230 g butter beans
• 5 g cornflour
• 1/2 medium courgette
• 100 g aubergine
• 1 medium red onion
• 1 medium red pepper
• 1/2 tsp hot chilli powder
• 1 tsp chilli powder
• 250 g sweet potato
• 1/2 large yellow pepper

Directions

1. Chop all vegetables and place in pre-heated slow cooker.
2. Add tomatoes, butter beans, spices and a bay leaf.
3. Add 600 ml of boiling water.
4. Cook on high for 1 hour then turn down to low for a further three hours.
5. When vegetables are cooked, add 2 tsp water to cornflour and mix, add to the vegetables and allow another 30 minutes cooking.
6. Serve with crusty bread.