Ingredients:
1 medium brown onion, chopped
3 cloves garlic, chopped
2 tbsp extra virgin olive oil
2-3 celery sticks, sliced into small pieces
1 small butter nut pumpkin, seeds removed and roughly chopped
4 cups water
2 TBSP tomato paste
4 cups cooked mung beans
large handful coriander leaves and stems, chopped
½ lemon
2 TBSP nutritional yeast
1 tsp coconut oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp smoked paprika
big pinch salt & pepper
Method:
Add the onion, garlic, celery and olive oil to a heavy based pot
Fry off until the onion is translucent
Add the cumin seeds, coriander seeds, turmeric, smoked paprika and cook until fragrant
Add pumpkin and mung beans, mix to coat with the spices and onion
Add water and bring to a boil then simmer until pumpkin is soft and the mixture has thickened
Add tomato paste, nutritional yeast, coconut oil, salt & pepper and simmer for a further 5-10 minutes
To finish, add the coriander and lemon
Serve this with brown rice, cauliflower rice or your fave wholegrain, and top with coconut yoghurt