I've been feeling the cold like everyone else in the British Isles for the last few weeks, and foolishly turned to chocolate and pub lunches. Noooooo! Hearty fare does not always mean heart failure. So I decided to make a curry stuffed with veg an comforting aromas. And don't worry, I'll cook with something other than butternut squash soon, they're just soooo good and healthy!
Butternut Squash, Cabbage and Chickpea curryserves 4Ingredients:1 butternut squash1 red onion1 tbsp olive oil1/2 savoy cabbage (or kale if you can find it - the flavour is amazing)2 garlic cloves1 can chickpeas1 pint vegetable stock1/2 tsp chilli flakes1 tsp dried coriander1 tsp fresh chopped coriander1 inch ginger1 tsp cumin powder1 tsp LittlePod vanilla essence2 tbsp no fat plain yoghurtInstructions:Start by peeling and chopping the butternut squash, and roast it in the oven with half the oil for 30min. Meanwhile, chop the onion and heat the rest of the oil in a deep sided frying pan. Add the chilli flakes, cumin, dried coriander and grated ginger for a minute before adding the onion, and once they're soft, add the garlic and LittlePod vanilla paste. Keep moving it around for a few minutes, and enjoying the smells, then add the chickpeas and chopped cabbage. Turn the heat down as ow as it will go, adding the roasted butternut squash and stock, and cover. Let this bubble for at least half and hour, to turn into something special. If it's looking too watery, take the lid off for 10/15min.Get some rice on the go while you're waiting - I'm really into brown basmati at the moment and that seems to take ages to cook. Your curry will wait for the rice, don't worry, the mushier the better. At the last minute, add the yoghurt and mix in the fresh coriander. Serve with a nice lime pickle or mint raita (mango chutney is so full of sugar I avoid buying it now, the temptation is too much,) and enjoy something warm, filling and good for you.Believe me, it will give you a big boost! My blip away from my 5 a day has made me realise the big difference in my energy levels, what we put in to our bodies really effects it's performance. Obvious, but easy to take for granted.
When it's chilly outside, it's best to fill up the internal radiator unit (tummy!) with wholesome, filling soup. Inspired by LittlePod's very own chef, Dave Buchanen, I concocted my very own chowder, based on his sweetcorn chowder with a few additions/substitutions. Dr Beesley prescribes this as a take to work lunch in a thermos, served with crusty fresh bread and butter. Don't feel bad about the butter, not when the soup is so low fat and good for you!
Butternut Squash, Sweetcorn and vanilla ChowderServes 4
Ingredients:1 white onion
1 tbsp olive oil
1 butternut squash
1 can of sweetcorn
100g of mushrooms2 garlic cloves
dried chilli flakes
1 pint chicken stock1 tsp LittlePod vanilla paste100g light philadelphia (I like the garlic & herb one!)
pepper & salt (to taste)
pumkin seeds to serve
Instructions:
Peel and cube the butternut squash and roast in a pre-heated oven at 350F/175C with half the olive oil and a sprinkling of s&p. It should take about 30min for them to soften, but check after 20min. A knife should go through them easily, like a boiled potato. Chop the onion and lightly fry in a large saucepan with the rest of the olive oil. After they've gone soft and translucent, add the mushrooms (if they're big ones, cut them up a bit) and the drained can of sweetcorn and peeled and roughly cut garlic. Add a small 1/2 tsp of chilli flakes, you can add more later if you're feeling brave!
Once the mushrooms have softened, add the butternut squash to the pan, the chicken stock and a tsp of LittlePod vanilla paste. Leave it on a light simmer for 30min, adding the philadelphia right at the end then blitz it! I love the handheld blitzers, just don't get to enthusiastic - keep the soup in the saucepan! Now put it back on the hob for a few minutes to heat it all up again (while you give your bread a chance to get a bit toasty in the oven) and season to taste.
Ladle into bowls, serving with warm crusty bread and a sprinkling of pumkin seeds to make it look extra special. Now tuck in and forget about the cold weather outside!
