Another reason to love autumn…. root vegetables! Pumpkins, swede, carrots, parsnips, beetroot, celeriac, Jerusalem artichokes – they’re all so versatile, naturally sweet, easily digested and packed full of vitamins and minerals. Roast them in coconut oil or ghee, add them to stews, casseroles or soups, mash them and serve on top of shepherd’s or cottage pie. Root vegetables are the perfect carbohydrate to accompany any dish.
I was experimenting one day making a curry mix and came up with this recipe below. It is really tasty and filling, not to mention so easy to make. And when my children don’t leave a single bit left in their bowls – I know it must be good!
Ingredients Serves 3-4 people
450g sweet pumpkin, butternut squash or other hard squash, peeled, seeded and cut into small chunks
450g chicken breast or boneless thigh meat, cut into chunks (opt for organic, free range)
1 can (400 mL) full-fat coconut milk*
1-2 tbsp honey
2 tbsp tamari (wheat-free soy sauce)
6 cloves garlic, peeled and finely chopped
1 tsp ground turmeric
2 tsp ground cumin
2 fresh red chilli, deseeded and finely chopped (add a few seeds if you like it spicy)
2 tbsp of fresh Coriander, finely chopped and more to garnish
*I like the brand Essentials Organic Coconut milk as it contains no stabilisers or thickeners (guar gum, carrageenan, agar agar) – just coconut meat and water.
Place all ingredients into a large pot and bring mixture to a boil, then cover and reduce to a simmer. Cook until the squash is tender and chicken is no longer pink and cooked through, approximately 20 minutes. Serve and garnish with coriander. For an added flourish, serve in a hollowed-out pumpkin half, roasted for 45-50 minutes at 180C/ gas mark 4.