Butternut squash, pear and black-eyed bean stir-fry with brown rice

An unusual combination of butternut squash and pear with flaked almonds for an interesting texture.

 vegan  gluten-free  20-minutes  • 800 kcal per person  

Ingredients

For two people:

• Fresh ingredients:
  • 1 butternut squash
  • 1 pear
  • 1 cm ginger chopped finely
  • 2 tablespoons of lemon juice (or yuzu juice to make it more special)
• From the store cupboard
  • 1 tin black-eyed beans
  • 2 tablespoons raisins
  • 1 tablespoon of soy sauce
  • some garlic oil
  • olive oil for frying]
  • 2 tablespoons flaked almonds
  • 1 tablespoon sunflower seeds
  • 1 cup of brown rice (I used Kilombero rice from Malawi)

Preparation

• Cook the rice (see basics for how to cook rice).
• While the rice is cooking:
  • Wash and peel the butternut squash, slice it into thin (3 mm) segments.
  • Do the same for the pear, put some lemon juice on the pieces so they don’t turn brown.
  • Wash the beans in a sieve.
  • Cook the butternut squash in the microwave, 3 minutes at full power (900W), stir, then another 3 minutes.
  • Fry the ginger and seeds over medium heat for a few minutes.
  • Add the butternut squash and flaked almonds and fry on high for a few minutes, until the pieces and flakes start to brown.
  • Add the lemon juice lower the heat to medium.
  • Add the beans and the soy sauce and the raisins and fry over medium heat.
  • Add the pear and the garlic oil and stir well.

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