vegetarian hygge bowl
When it's cold outside and you want something warming and easy on your digestion this is perfect. It's like being wrapped in a soft blanket in front of a crackling fire. This is what I want to eat when on a crisp autumnal evening or when it's dark and cold outside. The vegetables can be varied depending on what you have in. No squash? Then just add another sweet potato or another carrot. I rarely weigh out the ingredients - just use whatever I have in the fridge/cupboards.
ingredients
serves 4
1 tablespoon coconut oil
1 onion, finely chopped
1 leek, finely sliced
3 cloves of garlic, minced
2 tablespoon fresh ginger minced
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/2 butternut squash, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2-3 carrots, cut into bite-sized pieces
1 courgette, cut into bite sized pieces
680g bottle of passata
400ml of coconut milk
400g of cooked beans, butterbeans or chickpeas work well, but use whatever you prefer.
Handful of fresh coriander
method
Preheat the oven to 180°C
Heat 1 tablespoon of coconut oil into a casserole dish and gently sauté the onion and leek for 10 minutes
Add the crushed garlic and sauté for a few more minutes.
Stir in the ginger and spices until the fragrance is released.
Add the chopped vegetables, passata and coconut milk.
Bring to the boil and then either simmer on the stovetop or place in the oven for 30-40 minutes, until vegetables are cooked.
Add the beans if you are using and stir for a few minutes on the stove to warm through.
Sprinkle with chopped coriander and serve.
the health boost tip
Eating more vegetables or doing a vegetarian meal once or twice a week is my number one nutrition go to. Researchers have found that those who consume more vegetables are at a decreased risk of many chronic health conditions. We order an organic vegetable box so that as well as eating lots of vegetables we also try and eat seasonally.
