Serves 4: Prep time 20 mins: Cooking time 40 mins
Ingredients
2 tbsp Rapeseed Oil
1 Onion, sliced
2 Garlic Cloves, crushed
1 tsp Cumin seeds
1 tsp paprika
1 Pepper, deseeded & chopped
1 Butternut Squash, peeled & chopped (approx 550g)
400g Chopped Tomatoes
200ml Red Wine
300ml Vegetable Stock
75g bulger Wheat
To serve
4 Spoonful's Greek Yogurt
A little grated Cornish Smuggler Cheese
Method
1/ In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
2/ Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
3/ Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.