This is one of my favourite dishes to prepare when I need an immune boost during cold and flu season because it has so many immune boost ingredients. It tastes amazing and is really easy to adapt: swap butternut for broccoli or sweet potato for sweet red pepper. Add mushrooms or other veg of your choice. The options are endless!
This recipe makes a big batch so you can eat some now and freeze portions for speedy after work suppers. If you don’t have the freezer space or just have small quantities of veg to use up the quantities can easily be scaled down.
2 – 3 sweet potatoes – peeled and diced
1 butternut squash –peeled and diced
1 bag organic spinach – washed
1 tablespoon coconut oil
1 can organic coconut milk
1 litre water
‘Thai’ paste ingredients
2 or 3 cloves garlic
2 sticks of lemon grass
2 tablespoons grated ginger
1 tablespoon ground turmeric
3 or 4 red chillies *
4 tablespoons water
*a sweet red pepper could be used for colour instead if you don’t want the chilli heat.
Chopped fresh coriander
Sliced spring onions
Slices of red chilli
Wedge of lime
How to make it
In a large pan melt the coconut oil and add the diced sweet potato and butternut squash. Pop the lid on the pan and cook on a low – medium heat for approx. 15 – 20 mins, stirring occasionally, until the veg has softened.
In the meantime, roughly chop all of the thai paste ingredients and use a blender to blitz into a smooth paste (or thick smoothie like consistency). Add a little more water if needed to help the ingredients to blend together.
When the sweet potato and butternut squash has softened add the thai paste and cook for a further 5 minutes. Then add the coconut milk and water and stir well.
Bring up to the boil and then turn down and simmer gently until the sweet potato and butternut squash are just cooked through.
Add the spinach and cook for a minute or two, until the spinach has wilted.
Ladle into bowls, sprinkle with chopped coriander, spring onion and chilli slices, add a squeeze of lime juice and enjoy!