Try this dish of creamy deliciousness for a Dairy Free dinner idea. Big thanks to my Mum (Kathy) for sharing her recipe with us! Was a hit when she made it for me and Mr Coconut.
2 sticks sliced celery
1 clove finely chopped garlic
5 cm ginger root, finely chopped
1 tsp cumin
1 tsp ground coriander
1 chilli finely chopped (or 1 tsp chilli powder)
400ml Raglan Coconut Yogurt
½ bunch fresh coriander, chopped
½ cup slivered almonds and sunflower seeds (roasted)
- Peel the pumpkin and cut into 4cm cubes. Lightly toss in coconut oil and roast at 180 degrees in a baking tray until tender.
- Sauté celery in 1 tbs oil until transparent. Add garlic, chilli, ginger, cumin and ground coriander. Cook for two minutes then add Raglan Coconut Yoghurt. Remove from heat and add the chopped fresh coriander.
- Pour the sauce over the pumpkin, sprinkle with slivered almonds and toasted sunflower seeds, and you’re ready to go!
Served with your choice of rice or couscous, this is a healthy and quick dinner option that the whole family can enjoy!
Share your creations!
Post your photos to our Facebook Page or use the hashtag #raglancoconutyoghurt on Instagram