Saturday, 28 January 2012


Serves 4

(This recipe is free from added gluten, sugar, yeast, dairy products, saturated fat)


-1 butternut squash flesh                                          -300ml water
-800 g selection vegetable                                       -1/2 tsp ground cumin
(e.g. parsnips, carrots, celeriac, swede,                   -1/2tsp ground cinnamon
mushroom)                                                             -1/2tsp paprika
-1 big onion                                                            -1/2tsp ground ginger
-1 garlic clove                                                         -1/2tps garam masala
-60g creamed coconut                                            -Salt
-olive oil                                                                 -black pepper

Cube the pumpkin flesh. Dice the onion and garlic. Place them in a saucepan with olive oil and sweat the vegetable until begin to soften. Add a bit of water if needed to prevent it from burning. Cover it and continue to sweat until the pumpkin is soft. Process or mash the mixture to a smooth pure.

In the mean time, cut the selection of vegetables into pieces that will cook in an equal amount of time. Place in a bigger saucepan with olive oil and sweat the vegetalbes until they begin to soften and brown.
Add the spices and cook for 2 minutes.

Dissolve the creamed coconut in 300ml of hot water and add to the pan. Bring to boil and simmer until the vegetables are just cooked.

Add the puréed pumpkin, mix well and continue to cook for few more minutes to allow the flavours to blend.
Season it with salt and black pepper.

Serve with rice and/or nan bread.

Enjoy :)


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