• 2 tbsp vegetable oil
  • 1 large onion, diced
  • 500g butternut pumpkin peeled and diced
  • 4 large cloves garlic, thinly sliced
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 2 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • 650g crushed tomato
  • 1 tsp caster sugar
  • 1 can 5 Bean Mix
  • 1tbsp dried mint
  • Small bunch flat-leaf parsley, roughly chopped
  • Natural yogurt to serve


  1. Heat 1 tbsp of oil in a large lidded pan over a medium heat and cook the onion for about
    10 minutes or until it appears soft and translucent, without browning.
  2. Add the diced pumpkin and garlic to the pan and cook for 8-10 minutes until softening
    at the edges. Add the spices and stir for a minute or so to ensure everything is coated
  3. Season generously then add in the tomato, sugar and 250ml of water and give it a stir.
    Cover with a lid, reduce the heat and cook gently for 20-25 minutes (stirring occasionally
    and adding a splash of water if it begins to look a little dry) or until the pumpkin has
    cooked through.
  4. Once pumpkin has cooked through, remove the lid, stir well and add the beans, and
    parsley (save a little parsley for plating).
  5. Heat 1 tbsp of oil in a separate small pan over a medium heat. Add the dried mint and
    heat for a few minutes, ensuring it doesn’t burn, then remove from the heat and set
  6. Serve the ragout in a big bowl with dollops of yogurt, scattering over the remaining
    parsley and the hot mint oil.

Wine Pair: Passing Clouds Pinot Noir