If I could only make ONE dish for the people I love...

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are less expensive than breasts.

Roast pumpkin by cutting it, scooping out the seeds, reserving a quarter, and placing it upside down in a roasting tin with olive oil.

Roast the pumpkin until caramelized and soft.

Cook yellow split peas in water until soft, then drain and set aside.

Roughly chop onions, garlic, ginger, and turmeric for blending later.

Add olive oil to a pan, then add chopped onions, garlic, ginger, turmeric, and lemon slices (removing seeds if present).

Cook the mixture until fragrant and caramelized.

Scoop out the roasted pumpkin flesh and combine it with coconut milk, lemon, and spices in the pan.

Blend the mixture until smooth and thick, keeping some lemon slices if desired.

Chop root vegetables (carrots, sweet corn, yam) into bite-sized pieces for texture.

Add all chopped vegetables to the pot and cook until soft but not mushy.

Slice ripe plantain into pieces and add them on top of the soup for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens