Step 1

Preheat the oven to 200C/400F/gas mark Spread the butternut squash out in a roasting tray and drizzle over 1 Tbsp of the olive oil. Roast for 30 minutes until tender.

Step 2

Meanwhile, heat the coconut oil in a large pan over a low heat. Add the diced onion and cook gently for 10 minutes until it is soft and translucent.

Step 3

Add the crushed garlic, chopped red chilli and grated fresh ginger and fry for another minute.

Step 4

Add the chopped tomatoes and continue to fry for about 10 minutes until they are very soft.

Step 5

Add the coconut milk, vegetable stock, lime juice and plenty of salt and pepper. Bring the sauce up to a simmer.

Step 6

Add the sliced peppers, green beans and frozen spinach and simmer for about 10 minutes until the vegetables are tender.

Step 7

Meanwhile, fry the tofu in the remaining Tbsp of olive oil until it is golden.

Step 8

Add the fried tofu and the roasted butternut squash to the pan, along with the chopped fresh coriander. Check the seasoning and add more salt/pepper/lime juice as needed.

Step 9

Serve the moqueca with rice and fried plantain.