We’re already into our last month of winter but I’ve been warned that Melbourne doesn’t actually get warm until November. So that means more curries, soups and stews for me. Which isn’t a bad idea as I haven’t been well … Continue reading
Pumpkin is one of my favourite roasted vegetables, the sweet yet nutty taste gets me every time. Instead of enjoying it as a side dish, I wanted to make it the main focus for a change.
The flavours in the moroccan spiced lamb really complemented the earthiness of the roasted pumpkin and I just know this is going to be a favourite dish of mine during winter – actually, make that, during all seasons!
I used butternut pumpkin/squash as its shape acts as a ‘boat’ that can hold the moroccan lamb mixture without if falling over the sides.
The spices in this dish include cumin, paprika and cinnamon – you could definitely add fresh chilli or chilli flakes if you’d like some heat. When cooked, the spices become aromatic and fill the room with a beautiful earthy fragrance.
I always associate red lentils with moroccan food; maybe it’s due to their rustic red colour. The lentils add extra bulk to the dish in the way of flavour and texture.
This dish is vegetable friendly, virtually any variety in your fridge could be used. This is great for those nights when you have a few vegetables to use up or need some extra nutrients!
Once the pumpkin is cooked, scoop enough flesh out to create a ‘boat’. I kept about 1cm from the edges and made sure there was still enough pumpkin flesh on the bottom so the moroccan lamb mixture didn’t seep through.
As I don’t like waste, I added the scooped pumpkin flesh and seeds to the lamb mixture along with the coriander for extra moroccan flavour.
As you can see, the pumpkin has now been filled and is piled quite high. I love the colours in this dish – it really goes to show just how beautiful healthy food can be.
This mint yoghurt really sets off the moroccan spices as it brings an element of freshness to the earthiness.
This dish will keep for two days in a sealed container in the fridge. Store the mint yoghurt separately and serve on top once reheated in the oven.
Roasted pumpkin stuffed with moroccan spiced lamb
- 2 butternut pumpkin halves, washed
- 1 brown onion, peeled and finely diced
- 2 garlic cloves, crushed
- 1 tsp ginger, grated
- 1 TBSP coconut oil
- 1 TBSP cumin
- 1 TBSP paprika
- 1 tsp cinnamon
- 500g lamb mince
- 1 cup red lentils
- 1 cup beef stock
- 3 tomatoes, washed and diced
- 1 celery stalk, washed and diced
- 1 cup spinach leaves, washed
- 1/2 cup coriander stalks and leaves, washed and roughly chopped – extra leaves for decoration
- 1/2 cup coconut yoghurt or natural greek yoghurt
- 1/4 cup mint, washed and finely sliced
- 2 TBSP pistachios, roughly chopped
- 2 TBSP pine nuts
- Salt and pepper
- Preheat oven to 180C/350F and line baking tray with baking paper.
- Place butternut pumpkin halves on baking paper and roast for 45 minutes.
- Add coconut oil to a large frying pan over medium heat.
- Cook onion, garlic and ginger for 2 minutes.
- Add cumin, paprika and cinnamon then stir for 2 minutes or until fragrant.
- Add lamb mince and cook for 5 minutes or until brown then stir through lentils for a further 1 minute.
- Add beef stock, tomatoes, celery, spinach leaves, salt and pepper then reduce to a simmer for 20 minutes or until liquid has been absorbed.
- Remove pumpkin from oven and spoon flesh from inside the pumpkin.
- Roughly chop the flesh and add to lamb mixture, along with coriander.
- Fill pumpkin with lamb mixture then return pumpkin to the oven for 20 minutes.
- Mix yoghurt and mint together and set aside.
- Remove pumpkin from oven, transfer to a plate, top with mint yoghurt and sprinkle with coriander leaves, pistachios and pine nuts. Enjoy!
- If there is leftover lamb mixture it would be delicious over some cooked quinoa or brown rice!
- Also, to make it vegan/vegetarian – omit the lamb and use chickpeas instead, and use vegetable stock instead of beef stock.
- You can use any vegetables you like – grated carrot, mushrooms, zucchini, capsicum and corn would all work really well in this dish.
- You can definitely eat the pumpkin seeds and skin!
Although it seems as though there are a lot of ingredients, once broken down into spices and vegetables, there really isn’t much to it. It’s definitely worth making and I hope you enjoy this dish as much as I did!
Sauces can transform even the simplest of dishes such as chicken and vegetables or pasta into something quite extraordinary that you are excited to eat. This creamy avocado basil sauce is the next instalment in my ‘Back to Basics’ series as it’s a sauce that can be easily made and stored to enhance almost any dish.
Four basic ingredients is all that is needed to create this delicious sauce: avocado, fresh basil, lemon juice and garlic.
The avocado provides this sauce with a creamy texture and beautiful green colour. This fruit is also packed with heart healthy fats and fibre – so enjoy its health benefits by adding it to multiple dishes.
This sauce takes on a pesto like flavour due to the fresh basil and the lemon juice prevents the avocado turning brown. It also provides the sauce with a hint of zestiness.
Enjoy this creamy sauce mixed through lightly cooked zucchini noodles or ‘zoodles’, gluten free pasta, served with chicken or salmon, or with vegetables crudités.
Creamy avocado basil sauce
Makes approximately 1 cup
- 1 ripe avocado
- 1/2 cup fresh basil leaves, washed and dried
- 2 cloves garlic
- 1/2 lemon, juiced
- Salt and pepper to taste
- Place all ingredients into a food processor.
- Process for 3-5 minutes or until smooth.
- Store in a sealed container in the fridge for up to 3 days. Enjoy!
Notes: this sauce does not heat well so add it to a dish once cooked, not whilst its cooking.
Are there any particular ‘basic’ dishes you’d like to see in the ‘Back to Basics’ series?
I cannot believe it has been a week since Melbourne Cup, as the year goes on time just seems fly by! To celebrate Melbourne Cup at work we all brought in a dish to enjoy for lunch whilst watching the race. I hope you backed a winner!
I made this roasted vegetable quinoa salad with pesto as it caters for almost all dietary requirements as it’s gluten free, vegan, dairy free and can be made nut free by swapping the pine nuts for pumpkin seeds in the pesto.
My very first post was a quinoa salad (actually, very similar to this one) and remembered how delicious it was. It’s really the perfect dish as it feeds a lot of people, it’s very tasty and you can use whatever vegetables you have in the fridge.
I added lemon juice to the pesto as it lends a freshness to this otherwise heavier salad due to the roasted vegetables.
This salad will keep in the fridge in a sealed container for up to 3 days.
Roasted vegetable quinoa salad with pesto
- 2 cups cooked quinoa
- 4 cups vegetables (I used carrot, sweet potato, red and green capsicum, potato, pumpkin and zucchini), all thoroughly washed and diced*
- Coconut oil
- 1 cup baby spinach leaves, washed
- 2 cups basil, washed and dried
- 1/4 cup pine nuts
- 1 TBSP nutritional yeast
- 1/2 TBSP fresh lemon juice
- 1 garlic clove
- 1/8 cup macadamia oil
- Salt and pepper
- Preheat oven to 180C/350F and line two baking trays with baking paper.
- Place vegetables onto baking paper and coat with just enough coconut oil.
- Roast for 20 minutes or until cooked through. Remove from the oven and set aside to cool down.
- Place basil, pine nuts, nutritional yeast, lemon juice and garlic in the food processor. Process until everything is combined. Slowly add macadamia oil (you may not need 1/8 cup) and continue to process until it forms a paste. Season with salt and pepper.
- Mix together the cooked quinoa, roasted vegetables and spinach leaves in a large mixing bowl.
- Fold through the pesto and mix until the quinoa and vegetables have all been coated. Enjoy!
- If you like to keep the skin on your vegetables (like me) ensure they are washed thoroughly to remove all the dirt
- This is delicious when topped with hummus and sliced avocado!
- I doubled the recipe for Melbourne Cup and it served 10 people easily
- If you don’t use all the pesto, keep it in a sealed container in the fridge for up to 4 days!
What’s your favourite dish to bring to a friend’s party/work function?
I’m sure many of you who work full-time understand this already but after a busy day at work it’s difficult to find the motivation to cook a healthy meal.
Since starting my internship in Melbourne last week, I’ve realised the way to tackle this problem is to be organised. The more prepared I am at the start of the week, the easier it is to eat healthily during the week. As there are no excuses not to eat healthy when I have all the ingredients in the fridge!
I bought this curry paste from Coles in the Asian section. It’s a healthy yet convenient way to add instant flavour to your meal.
I understand traditional curries require hours of cooking however this is an easy recipe that requires limited cooking time and is full of flavour!
What is great about this curry is that you can use whatever vegetables you have – feel free to add some chicken if you want too!
This curry can be stored in a sealed container in the fridge for two days – or great for lunch the next day!
Green chickpea vegetable curry
- 1 TBSP coconut oil
- 2 TBSP green curry paste
- 1 garlic clove, peeled and crushed
- 1 TBSP ginger, peeled and grated
- 1 bunch shallots, washed and sliced
- 1x 400g can chickpeas, drained and rinsed
- 1 bunch pak choy, washed and sliced
- 1 cup green beans, washed and sliced
- 1x 400g can coconut milk
- Salt and pepper
- 2 cups cooked quinoa
- In a large frypan over medium heat melt coconut oil.
- Add green curry paste, garlic, ginger and shallots and cook for 3-5 minutes, or until softened and fragrant.
- Add chickpeas and continue to cook for 2 minutes.
- Add pak choy, green beans and coconut milk, then simmer for a further 5-7 minutes.
- Season with salt and pepper, and serve with cooked quinoa. Enjoy!
How do you add flavour to your meals?