Serves 4
Ingredients
1 medium red onion, chopped
2 red peppers, chopped
1 small butternut squash chopped
2 garlic cloves finely sliced
1/2 tablespoon chilli powder
1 teaspoon ground cumin
Himalayan salt
1/2 teaspoon ground cinnamon
1 bay leaf
1 can tomatoes
Vegetable stock in 1/2 pint water
2 Avocados
Coriander for garnish
Preparation method
1 Dry fry the chopped vegetables (onion, pepper, butternut squash, garlic) on a medium-high heat till the onions are translucent. Stir regularly.
2 Add all of the spices and canned tomatoes and vegetable stock, and stir on a lower heat. Cover for about one hour, stirring occasionally.
3 Serve the chilli with diced avocado and a sprinkle of red pepper flakes and sea weed flakes.