• Cooking Time: 30 mins
• Servings: 4
• Preparation Time: 30 mins
• 2 tablespoons olive oil
• 1 large red onion, very roughly chopped
• 4 garlic cloves, crushed
• 1 tablespoon grated root ginger
• 550 g butternut squash, peeled, seeded and cubed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 cardamon pods
• 3 bay leaves
• 2 x 400 g tins chopped tomatoes
• 225 g carrots, chopped roughly
• 300 ml gluten free vegetable stock
• 55 g raisins
• 30 g dried cherries
• 125 g okra, sliced lengthwise into 3
• 1 large red pepper, roughly chopped
• 1 x 400 g tin of chick peas drained and rinsed
• Salt and pepper to taste

1. Heat oil in very large pan and fry onion quickly until beginning to soften and colour. Add garlic and ginger and cook for 30 seconds. Add squash and fry for 1 min.
2. Turn heat to low and add spices, bay leaves, tomatoes, carrots and stock. Add raisins and cherries, cover and simmer for 10 minutes
3. Mix in Okra and red pepper, cover and simmer for 5 minutes. Mix in chick peas. Simmer for 5-10 minutes until all the vegetables are cooked, but firm.
4. Serve with rice or pasta.

This is another based on the Reader Digest series, "Fresh Fruit and Vegetables" It originally is served with couscous, however as this is wheat, rice or pasta will do. I have made this recipe many times for our church bring and share lunch and can vouch that it not only makes a lot, however can be scaled up easily. This is also low fat and high fibre, so a great meal for slimmers. It does contain some oil, this could be removed, however we do need some fat to get the full advantage of oil soluble vitamins, so I personally tend to use it.