150g sweet potato
200g butternut squash
100g (drained) kidney beans
2 cloves garlic
5g coriander seeds ground
1/4 tsp cinnamon
1/4 tsp nutmeg
30g tomato paste double concentrated
35g creamed coconut
1 tbsp hot sauce or peri peri
Put a cup of water into a lidded pot on the stove and get warming.
Peel and dice your butternut squash and sweet potatoes and measure out flesh to the above weights. Dice your chicken, drain a can of kidney beans and add 100g of beans to your water along with the squash, chicken and sweet potato.
Peel and crush two cloves of garlic and add them to the mix with the tomato paste, cinnamon, nutmeg and coriander.
Bring to a boil and then reduce to a low simmer with the lid on for 18-20minutes until you near a less watery consistency.
Remove the lid and whilst still cooking, add 35g of creamed coconut (this is both flesh and oil) which will lighten the dish and thicken. Add a tbspn of your favourite hot sauce or peri peri Stir it into the pot.
Serves 2: Calories: 386 Protein: 30g Carb: 40g Fat: 13g Fibre: 6g