This recipe is a tweak on a Madeleine Shaw recipe from her book Ready, Steady, Glow. Madeleine uses sweet potato in her recipe which I have substituted with butternut squash. I’m also not a fan of Chinese 5 spice so I removed this and added an all-spice instead, serving it up with seabass and broccoli.
Warning: this stew is very moreish!
Recipe (Serves 2)
- 1 small butternut squash, chopped into rectangles
- ½ tbsp coconut oil
- 1 tsp freshly grated ginger
- 2 garlic cloves, crushed
- 2 tsp all spice (or your favourite spices)
- ½ red chilli, finely chopped
- 4 spring onions, finely chopped
- grated zest and juice of 1 orange
- 1 tbsp tamari / soy sauce
- 1 tbsp honey
- 100g quinoa
Place the butternut squash in a pan and boil for 10 minutes.
Cook the quinoa in 280ml of boiling water as per the packet instructions.
In the meantime, heat the coconut oil in a separate pan and add the ginger, garlic, spice and chilli. Cook for 1 minute and then add the spring onions. Cook for another few minutes.
In another pan, mix the orange zest and juice with the tamari and honey and slowly warm through before adding the butternut squash and the spice mixture. Add the cooked quinoa and stir well.
I fried the seabass for 6 minutes in a griddle pan with 1 tsp coconut oil (flip over half way) and served with the stew and steamed broccoli.
Et voila! Dairy-free, gluten-free, egg-free, yeast-free…a food intolerance sufferers’ dream!