Vegan butternut and bean stew with cauliflower rice

Instructions

1 Steam the squash for 15 min or until tender.

2 Meanwhile, heat a large non-stick frying pan and spray with oil, then fry the onions for 5 min. Add the honey, apricots and tomatoes. Turn up the heat and simmer rapidly for 10 min, then stir in the steamed squash, harissa and kidney beans. Reduce the heat and gently simmer for 5 min.

3 While the stew is simmering, whiz the cauliflower in a food processor (or coarsely grate) to a crumb texture. Spray a large non-stick pan with oil, then add the cauliflower and cook over a medium heat for 2–3 min. Add 3 tablespoons water, then cover with a lid and cook for 2–3 min more until tender. Stir in the parsley and season with black pepper. Serve with the bean stew.