Ingredients
- 1 x Pumpkin
- 2 x Zucchini
- 3 x Carrot
- 1 x Cup broth
- 1 x Can coconut cream
- 1 Tbl ghee
- 1 x Onion
- 3 x Cloves of garlic
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 x Cup of nutritional yeast
- 1 x Can butter beans
- Konjac noodles or pulse pasta
Method
- Chop up pumpkin (leave skin on), zucchini and carrot, place in a baking dish, and season with salt and olive oil. Roast in the oven until soft.
- Add roasted veg, zucchini, carrot, broth and coconut cream to a blender (or you can blend using a bar mix)
- Finely chop onion and garlic. Heat ghee in a large fry pan, fry off the onion until translucent, add garlic, turmeric and cumin, then pour the blended mixture into the pan.
- Mix it all together, stir through butter beans (or whatever beans you like, chickpeas are also delicious in this recipe).
- In the meantime, you can prepare konjac noodles by washing them, boil in hot water with a touch of olive oil and salt for a few minutes and then add directly to the pan with the other ingredients.
- Serve and enjoy