Whilst we’re still embracing Winter comfort foods, THIS is a warming, nourishing dish to help bring you right back to your centre & give you a dose of seasonal goodness. Full of vitamins A, B6, C, anti inflammatory and blood sugar balancing goodness – vegetables (actually, squash is technically a fruit…) that grow close to the ground are also ‘grounding’ for us too, so try the recipe if this sounds like something you need!
INGREDIENTS
– 1 small squash
– 4 large handfuls kale
– 1/2 can coconut milk (I like Suma’s organic coconut milk)
– 2 cups stock
– 2 cloves garlic
– 1 leek or onion
– 1 tsp ghee or coconut oil
– 1/2 tsp garam masala
– 1/4 tsp paprika
For the halloumi croutons
– 1 small pack halloumi
– Seeds from the squash
– Dried herbs like oregano or zataar
METHOD
– Heat the ghee / oil in a large pan
– Chop the garlic and onion / leek, then sauté for a few minutes
– Chop the squash into small chunks (save the seeds!), then add to the pan and stir well
– Add the spices & cook for 5-10 mins, stirring often
– Add the stock, bring to a simmer, then add the coconut milk & kale and leave on a low simmer for about 20 mins or until the squash has softened
– MEANWHILE – heat the oven to 200C, slice the halloumi into cubes, scatter over the seeds, herbs and a tiny bit of oil
– Cook for about 15 mins (whilst the squash is cooking)
– Once everything is ready, serve the stew topped with the halloumi and a buttery slice of sourdough on the side if you like
Enjoy!
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