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+ Ingredients

1 tea spoon ground coriander
2/3 teaspoons ground cumin
1/2 teaspoon garam masala
1 teaspoon madras powder
1/2 teaspoon chilli flakes
2/3 teaspoon onion seeds
1/2 teaspoon black pepper
2 tablespoons of tomato paste.
125g white onions
125 celery
3 gloves garlic
125g sweet potato
400ml tin of coconut milk
200ml of vegetable stock
1/4 cup sweet chilli
300g of peeled and diced butternut
300g of black beans

Handful of coriander

+ Method

Dice the onions, garlic, celery and sweet potato and fry off in a little oil.

Add in the spice mix and tomato paste.

Add in the coconut milk, stock and sweet chilli. Cook until the vegetables are tender. Adjust the seasoning with salt, pepper and lemon juice.

Blitz until you have a smooth sauce.

Roast the butternut separately in the oven - 30 minutes at 200c. Or until tender.

To serve place the cooked butternut on top of the sauce and top with a sprinkling of fresh coriander.

Serves 4.