Recipe is made using one large stock pot, is suitable for the freezer for healthy fast hearty lunches.
Fnely chop onions and garlic, fry in the large stock pot until onion is translucent.
Add the oregano and butternut squash mix, then cover and leave for 10 mins stirring occasionally.
Add the vegetable stock and mix, cook for a further 5 mins.
Add the tinned tomatoes, mix and leave to cook covered for 15 mins on a reduced heat, stir occasionally.
Add the broccoli and cauliflower and cook for a further 10 mins covered, stir occasionally.
Add the chick peas and cook for a further 10 mins covered, stir occasionally.
Add the kale but only on top of the stew, do not mix! Cover and let steam for 5-10 mins.
Once the kale is steamed, mix it into the stew and cook for a further 5 mins covered, stir occasionally.
Finely add the chopped coriander and lime juice, season with salt and pepper, mix and cook for a further 10 mins, stir occasionally.
Turn off the heat and allow to sit for at least 20 mins before serving.The longer it's left the better it tastes!!
Enjoy!

Large butternut squash (approx 6 cups, diced)
2 x packets curly kale
1 x broccoli head
1 x cauliflower head
2 tbsp x dried oregano
1 x bunch fresh coriander
2 x limes
4 x large red onions
3 x cloves of garlic
1 tbsp oil of choice
3 x tinned chopped tomatoes
2 x tins chick peas
1litre vegetable stock
Salt and pepper to season