A warm and hearty meal for dinner, lunch the next day and frozen for when you don’t have time to prepare a meal!


½ medium to large butternut squash, peeled and diced
½ large sweet potato, peeled and diced into 1inch cubes
1 large onion, finely chopped
2 cloves, finely minced
4-6 mushrooms, sliced
3-4 handfuls fresh spinach, roughly chopped
1 large tin of diced tomatoes
1 can chick peas, drained and rinsed
1 tsp turmeric
1 tsp fennel seeds, finely chopped
1-2 tsp ground coriander
salt and pepper to taste


  1. In a large pan/pot over medium high heat, sautee onions, mushrooms, garlic until transluscent
  2. Add the spices, butternut squash sweet potato and tomatoes and simmer, stirring occasionally for about 5 minutes
  3. Add chickpeas, spinach in batches as it shrinks, cover and turn heat to low-medium and stir every 5 minutes until squash is soft to touch with a fork
  4. Serve in large bowls and top with 2-3 heaped Tbsp cottage cheese

Cottage Cheese- added as garnish