1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp chilli powder
1 tsp cumin
1 tsp paprika
1 butternut squash, peeled and cubed
1 aubergine, diced
100 g quinoa, soaked in cold water for 10 minutes
2 x 400g tins of chopped tomatoes
1 x 400g tin of red kidney beans
1 Heat the oil in a large frying pan over a low-medium heat. Add the onion and garlic and cook for a few minutes until soft.
2 Add the chilli powder, cumin and paprika and cook for a minute until it becomes fragrant.
3 Add the butternut squash, aubergine, quinoa and tomatoes.
4 Simmer everything for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened.
5 Lastly, add the beans and cook for five minutes to heat through. Then serve.