This can be served as a meal on its own, a side dish or a soup. I love butternut but feel that it is too often served as a boiled, watery mush.
600g butternut, cut into chunks
45ml sunflower oil
1 cinnamon stick
5ml mustard seeds
5ml cumin seeds
1 large onion, finely chopped
10ml garlic paste
10ml red chilli powder
5ml ground coriander
5ml ground cumin
5ml garam masala
5ml coarse salt
1 x 400g tin lentils
25 ml fresh cream, optional
Fresh coriander to garnish
Heat oil in a pot. Add cinnamon stick. Add mustard seeds and when they begin to pop, add cumin seeds. Fry until the cumin seeds change golden brown in colour. This should take a 2 – 3 seconds. Add chopped onion and sauté until golden brown. Add garlic paste and stir. Stir red chilli powder, ground coriander, ground cumin, tumeric and garam masala into the fried onion for a second or two. Add butternut, salt and sugar. Stir the butternut chunks well to combine with the spicy onion paste. Add boiling water and simmer. When the butternut is tender, add drained lentils and simmer for 3 minutes. Pour in the fresh cream. Garnish with fresh coriander.
Spekko Brown Rice and sundried tomato salad
If you are having a few people round for lunch this salad is the pefect side dish. It is quick and easy to prepare and serves six.
500ml cooked Spekko Brown Rice
1 jar sun dried tomatoes in oil
2 medium chopped red onions
200g pitted black olives
100ml rough chopped Italian parsley
Juice of 3 lemons
Salt and black pepper to taste
Cook the brown rice and let it cool. Strain the oil from the sundried tomatoes onto the rice and rough chop the tomatoes. Add the onions, olives parsley and the lemon juice. Season to taste.
Low GI Spekko Brown Rice
Low GI Spekko Brown Rice is less refined than its white counterpart. The high nutritional value stems from the intact, inner layers of the bran. Spekko Brown Rice cooks up chewy with a firm, fluffy texture and is full of flavour. Ideal for salads, stir-fries and healthy, everyday meals.
For further information follow the links alongside.