Spicy Butternut Stew

This recipe was shared by a fellow health coach, Helen, who lives on the West Coast of South Africa.  It’s been a bit chilly there lately which seems to be happening here in Johannesburg too.  Besides keeping warm we all need to keep our immune systems strong so here is a delicious, healthy, immune supporting Spicy Butternut Stew recipe to keep it interesting.  This is a vegetarian dish but can be vegan if you leave out the yoghurt.  

Serves 3 – 4 

400g can coconut milk
1tsp vegetable bouillon (or a veg stock cube)
1tbsp curry powder
1tbsp turmeric
Half tsp ground cardamom
2 tbsp fresh ginger, grated
400g tin chickpeas (like gold-dust here at the moment)
400g can diced tomatoes
1 butternut peeled and cubed (about 800g)
1 medium onion, chopped
2 tbsp olive oil
Pinch of salt
2 tbsp lemon juice plus 1 tsp lemon zest
2 spring onions (scallion/salad onion)
2 tbsp plain yoghurt

In a large saucepan mix together the coconut milk, vegetable bouillon, curry powder, turmeric, cardamom and ginger.
Add the chickpeas, tomatoes, butternut and onion and mix to combine. Bring to the boil and simmer for 20-30 minutes.

Make the lemon-onion drizzle:
In a small bowl, whisk together the olive oil, lemon juice & zest, spring onion and a little bit of the remaining ginger.

Serve the stew with some quinoa, or half a baked sweet potato. Garnish with the plain yoghurt and drizzle with the lemon-onion drizzle.

This is too yum for words!!!!