Cosy up this winter with registered nutritionist Jenna Hope's favourite winter warmer. No doubt spiked with immune boosting turmeric, this recipe is not only a functional hero, but is super comforting and warms you from the inside out.
INGREDIENTS
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1tbsp coconut oil
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1 white onion (chopped)
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4 cloves of garlic (minced)
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2 tsp cumin
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1 tsp cinnamon
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1 tsp ground turmeric
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Hint of cayenne pepepr
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400g tin of chopped tomatoes
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400ml vegetable stock
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1 400g tin of chickpeas, rinsed and drained
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1/2 butternut squash (peeled and chopped)
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1 can green lentils, rinsed well
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1/2 courgette (chopped)
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Salt to taste
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Black pepper to taste
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Juice of half a lime
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2 stalks of chopped coriander
METHOD
1.Heat the coconut oil in a pot .Thinly slice the onions and crush the garlic and add to the pot. Leave to sweat for about 2 minutes.
2.Peel the vegetables, slice the carrots into rounds and cube the sweet potatoes.
3.Add the turmeric, cinnamon, nutmeg, cardamom, paprika, salt and black pepper to the pan and stir.
4.Add the veg with the stock and allow to cool for 5 minutes.
5.Add the chopped tomatoes and the sultanas and cover, leave over a low to medium heat for 30-40 minutes.
6.Serve and enjoy!
2.Peel the vegetables, slice the carrots into rounds and cube the sweet potatoes.
3.Add the turmeric, cinnamon, nutmeg, cardamom, paprika, salt and black pepper to the pan and stir.
4.Add the veg with the stock and allow to cool for 5 minutes.
5.Add the chopped tomatoes and the sultanas and cover, leave over a low to medium heat for 30-40 minutes.
6.Serve and enjoy!