- 4-6 Servings
INGREDIENTS
- 400 g. of cooked Adzuki beans
- 500 g. diced Butternut or Jap Pumpkin
- 1 diced Onion
- 3 cloves diced garlic
- Several Sage leaves
- 2 tsp. Organic Panch Phoran (black mustard seed, fenugreek seed, cumin seed, nigella seed, fennel seed) OR a combination of spices such as cumin, fennel, coriander, turmeric
- Splash of organic Tamari OR Coconut Amino
- 2 tsp. Lentil flour or Arrowroot flour (to use as a thickener)
- ½ diced Courgette
- Handful of baby Spinach
- 1 tbsp. Olive Oil
- 2 tsp. Ghee
- ½ cup Water
DIRECTIONS
- Turn on the oven to 150 degrees Celsius.
2. Cook the Adzuki beans in a saucepan, as per the soaking and cooking method/ OR buy an organic Adzuki bean can.
3. Using a deep frying pan, lightly fry off the onion, garlic, and spices in ghee and olive oil,
4. Add the pumpkin, courgette, and fresh sage.
5. Add the water and reduce the heat.
6. Add the baby spinach and stir through combining the spices thoroughly.
7. Add the splash of tamari, and seasoning (salt and pepper) + the thickening agent (lentil or arrowroot flour).
8. Place in the oven and cook for 50 minutes until vegetables are tender.
9. Serve with some pot set yoghurt (sheeps, cow, goat, coconut) and fresh coriander and chilli and a squeeze of lemon.
Stores in the fridge for 3 days.
Freezable.
