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Coconut Squash and Black Bean Stew with Thyme Rice
A gently spiced coconut stew of butternut squash, black beans, peppers and spinach with fragrant thyme rice.
40 min650 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
650 kcalEstimated 4 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 650 kcal |
| Protein | 17g |
| Carbohydrate | 73.1g |
| of which sugars | 13.2g |
| Fat | 23.1g |
| of which saturates | 6.5g |
| Fibre | 12g |
| Salt | 1g |
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Cook the thyme rice
Rinse the basmati rice until the water is nearly clear. Put it in a saucepan with 600ml water, 0.5 teaspoon dried thyme and 0.5 teaspoon salt. Bring to the boil, cover and cook over very low heat for 12 minutes, then turn off the heat and leave covered for 8 minutes.
Timer: 20 min