![]() Prep time: 10 mins Cooking time: 45 mins Serves: 4-6 Ingredients 2 tbsp of coconut oil 2 large onions diced 2 celery sticks finely chopped 3 garlic cloves finely chopped or crushed 1 tbsp freshly ground black pepper 1 heaped tsp turmeric 1 tsp cayenne chilli powder 1 tsp ground ginger 1 tsp cinnamon 680g passata Large handful of fresh parsley roughy chopped Large handful of fresh coriander roughly chopped 1 medium squash peeled and cut into large cubes 150g green beans halved width ways and with the ends cut off 250g frozen peas 1 litre chicken stock 1 bay leaf Himalayan pink salt and freshly ground black pepper to taste Directions Melt the coconut oil in a large saucepan on a medium heat before adding the onions, garlic and celery and cook until the onions start to soften. Add the pepper, turmeric, chilli, ginger and cinnamon and stir through sautéing for a few minutes before adding the passata, parsley and coriander, stirring through and leaving to simmer for about 10 minutes. Now add the squash, green beans, peas, chicken stock and bay leaf before bringing to the boil and then simmering for about 30 minutes until the squash is cooked through. Season with salt and pepper to taste, top with some more fresh coriander and serve.
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