This is a really nourishing and grounding recipe to cook as we head into the cooler seasons. The combination of turmeric, garlic & ginger enhance anti-inflammatory properties, and will help support the immune system. I like to use wild or black rice as it has a nice nutrient profile, and is extremely nourishing on the digestive tract, however brown rice is also fine to use.
Ingredients (serves 4)
2 tbsp coconut oil
2 tbsp ground turmeric powder
1 tbsp freshly grated ginger
2 cloves garlic, crushed
1 small onion (red or brown), diced
1/4 jap pumpkin, thickly diced
1 cup mushrooms, sliced
1/2 cup frozen peas
2 handfuls baby spinach
1 can organic full-fat coconut milk
1 can organic chickpeas (you can also use chicken or any type of legume instead)
1 tsp coconut sugar – maple syrup is also fine
Salt & Pepper
Fresh coriander or Thai basil to season
Cooked brown or wild rice to serve
Method
1. Steam pumpkin separately until cooked through, then set aside
2. Add coconut oil, ginger, garlic, turmeric & onion in a frying pan and cook over medium heat until onion becomes translucent.
3. Add mushrooms, chickpeas, coconut sugar and steamed pumpkin; cook for 3 minutes.
4. Stir through coconut milk, simmer gently for 15 minutes.
5. Season well with salt and pepper (don’t be shy with this), stir through baby spinach before serving.
6. Season with fresh coriander and/or Thai basil
Note: You can use any type of vegetable for this recipe, beans and eggplant or also delicious options!
Suzie x