During the last Q&A session, we discussed taking care of ourselves in the Winter months. The topic of cooking came up and how no one has hours to spend over the stove making home-made meals. I shared this comforting meal that’s been on rotation in my home for the past few years. It comes together quickly and is perfect for chilly Winter days and busy schedules.

It’s warming, satisfying and pairs well with fresh toasted bread or rice. Plus, it’s really versatile – you can swap in your favourite seasonal vegetables for a meal that never gets boring.

Why you’ll love this recipe:

Ready under 30 minutes – a fast, wholesome dish easily whipped up in your lunch break
Plant-based – rich in fibre and vitamins
Versatile – use whatever vegetables you have on hand

Ingredients:

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1-2 teaspoon ghee

2 inch sized fresh ginger chopped finely

1 large or 2 small onions (half sliced and half diced)

¾ teaspoon salt

¼ – ½ teaspoon turmeric powder

Mixed vegetables, chopped: Try mix of root vegetables and green leafy vegetables e.g 2 medium sized carrots, ¼ butternut squash, 1 sweet potatoes, handful of broccoli, handful of kale or cavalo nero

1 tin of butter beans, rinsed

1 tablespoon creamed coconut

Water, as needed

Fresh flat leaf parsley or coriander leaves, for garnish

Method:

1. Crush the cumin and coriander seeds in a pestle and mortar, until finely ground.

2. Melt ghee in large, steel saucepan. Add spices and cook over low heat until fragrant.

3. Add the onions and ginger, stirring to coat in the spiced ghee. Cover with lid and turn the heat low. You want the onions to slowly caramelise. From time to time, they might start to stick to the pan – if this happens, add a splash of water to loosen them.

4. Once the onions are softened and browned, with all water evaporated, stir in the salt and turmeric. Add any chopped root vegetables (carrots or squash). Add a splash of water and cover.

5. After 5-10 minutes, add the butter beans and creamed coconut with about ¼ cup water. Simmer covered for a further 5-10 minutes.

6. Stir in green leafy vegetables and cook for a final 5 minutes.

7. Taste and adjust salt as needed. Garnish with lots of fresh parsley or coriander. Serve warm with bread or rice.

Tips and variations:

The consistency of the sauce will change depending on the vegetables used. Using squash, pumpkin or sweet potato tends to give a creamier texture as they melt into the sauce.
Try adding green chilli for some heat.
Make it ahead – this dish tastes even better the next day.
Creamed coconut usually comes in a block. To make it last, cut the block into small chunks and store in the fridge. This way, you can easily grab a piece whenever you want to add coconut richness to a dish. It dissolves best in liquid so you can either drop a chunk straight into a stew or other dish with plenty of sauce, or melt the piece in a small glass of hot water first and then add the mixture to the dish.