Coconut Pumpkin Stew - Vegan, Gluten Free

Pumpkin is very grounding and with coconut is rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous to keep us strong and healthy. This is great for dinner parties, comfort in colder weather and freezes well too!

Coconut Pumpkin Stew

Serves 4-6

INGREDIENTS:

Organic, locally sourced where possible -

• 4 cloves garlic

• 1 Large Leek

• ½ Tbsp Coconut Oil

• 1 Large Aubergine

• 1 Medium Japanese Pumpkin (or use a Large Butternut Squash)

• 400ml Organic Coconut Milk

• 1 tsp ground ginger

• 4 Cardamom Pods

• 1 tsp Ground Cardamom

• 1 Lime - juice and zest

• 200g Spinach

• 200g Cavelo Nero (or other greens)

• 100g Green Beans

• To Serve: Brown rice, fresh coriander or parsley, toasted cashews & lime juice

METHOD:

1. Peel & roughly chop pumpkin and steam until tender (around 10 minutes).

2. Crush garlic, slice leek. Sizzle in a large pot with coconut oil & ground ginger for 5 minutes or until browned.

3. Add the aubergine and coconut milk, simmer 10 minutes.

4. Roughly mash pumpkin leaving some chunks, add to the pot and bring to a simmer.

5. Add the cardamom pods or ground cardamom and simmer for 15 minutes with the lid on.

6. Stir frequently to make sure the mixture doesn’t stick to the bottom.

7. Add green beans, lime juice and zest and season. Simmer for a further 5 minutes.

8. Add cavelo nero/greens and spinach and turn off the heat to let them wilt.

9. Add chilli, salt & pepper to taste if desired.

10. Serve with brown rice, fresh herbs, toasted cashews and a good squeeze of lime juice!