Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
Although this dish is traditionally a ‘winter warmer’ the flavours make it a delicious meal to enjoy when you’re looking for a vegetarian option anytime of the year! The combination of flavours from the pumpkin cooked in coconut oil and aromatic spices, with the crunch of fresh asparagus, make a surprisingly good mix. Wonderfully grounding for those with an overly stimulated nervous system.
What you’ll need…
- 1 – 2 cups of butter nut pumpkin, peeled and chopped into cubes around2.5 cm
- 1 leek, finely sliced. ( If you are sensitive to sulphur, I suggest swopping this for celery)
- ½ a brown onion, diced
- 1 tin of organic adzuki beans, rinsed and drained
- 1 cup of organic chicken or vegetable stock ( personally I prefer the flavour of chicken stock)
- ½ – 1 tsp. ground cinnamon and or nutmeg
- ½ tsp. ground ginger
- 2 Tbsp.’s slithered almonds
- 2 tsp’s rice malt syrup
- Virgin coconut oil for cooking – 1 -2 Tbsp.’s
- 1- 2 bunches of fresh asparagus, hard ends removed
- ½ cup fresh coriander leaves for garnish (if you’re not a fan of coriander try flat leaf parsley)
How to make…
- Add coconut oil to a large frypan and heat on medium temperature. Add the leeks and brown onion and sauté for 3 – 5 minutes. Add the chunks of pumpkin along with the cinnamon, nutmeg, ginger, rice malt syrup and slithered almonds and cook until pumpkin begins to brown, stirring frequently.
- Add the stock, rinsed adzuki beans and simmer with the lid on until pumpkin is soft.
- Add the asparagus for the remaining one – two minutes then transfer to a serving dish and top with fresh coriander leaves
Sally’s Tip…
- Make up an extra portion to store in the fridge for lunch or dinner the next day, can be served warm or cold.
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