Start by making the spice paste. Dry-toast the cumin & coriander seeds in a small frying pan over a medium heat just for 1-2 minutes, or until fragrant. Grind in a pestle and mortar.

Peel and chunky chop the onions, then combine all ingredients for the spice paste, including the ground cumin and coriander, in a nutribullet or small jug blender and whizz until smooth. If you need to add a splash of water to enable it to blend, add it a tablespoon at a time using as little as possible.

Heat 2 tbsp of oil in a large heavy-bottom saucepan over a medium heat, then fry off the spice paste for 10-12 minutes, stirring often until it has darkened slightly and appears much drier. The spice mix may stick so keep an eye on the pan as you prep the other ingredients.

Halve the squash and discard the seeds then chop into even sized chunks roughly 1 cm by 3 cm, or thereabouts. Wash your greens and shred into 1 cm thick ribbons.

After 10-12 minutes add the tomato puree, prepped squash, beans, tinned tomatoes, peanut butter, 500 ml of water and 1 teaspoon of flakey sea salt. Stir things well and bring to a simmer over a gentle heat; once simmering set a time for 30 mins and pop on the lid.

Stir the stew halfway through cooking. After 30 minutes add the shredded chard, spinach or kale, stir, and continue cooking your stew for 5 minutes just to wilt the greens.

Serve in warmed bowls, perhaps with some brown rice, topped with chilli flakes, a squeeze of lime, and some toasted, salted peanuts.