The other week I got my hands on the new cookbook from Soulmate Food; Fitness Gourmet (available from Amazon)
This recipe in particular is light, tastes delicious and (in my opinion!) is quite unusual as it combines both fruit (banana) and vegetables together in a creamy coconut dish. I served this dish for my mum and boyfriend (as a Saturday night treat!) with oven-baked chicken and chapatis (both of which are optional!).
This dish tastes great re-heated the next day (which I did for my lunch!) and can be made vegetarian and vegan by not serving it with chicken – instead you could add some chickpeas for a protein boost just before the end of cooking.
NB I tweaked this recipe slightly from the original – I doubled up the portions (because who wants a spare 200ml of tinned coconut milk?!), swapped the sweet potato and parsnip for butternut squash (link below!) and skipped using 1 tsp tamarind paste and 60g goji berries so feel free to add these into the mix too!!
[ingredients]
*I used (the super convenient!!) 500g bag of pre-cut butternut squash from Musclefood (use the code NIC5 for 5% off!)
**I used chicken breasts from Musclefood too! Nutrition stats given include the chicken.
[method]
Enjoy! Do let me know if you try this dish too!
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