Turmeric….stains your fingers golden yellow, but is so good for you!
A natural anti-inflammatory & antioxidant, boosts your immune system & supports your liver. Everyone should embrace this spice…& it’s sooo easy to grow up here in the NT!
Here’s a slow cooker recipe for you & your family to try….put leftovers in the freezer!!
Ingredients:
- 1 butternut pumpkin, cubed
- 1 double chicken breast (or turkey), cubed
- 1 tin chickpeas, drained
- 1 tin coconut milk
- 1/2 capsicum, rough diced
- 1 onion, diced
- 3-4cm fresh turmeric root, grated
- 2cm fresh ginger root,grated
- 1tsp ground black pepper
- coconut oil
- salt to taste
Method:
- Into slow cooker gently saute onion & chicken in coconut oil.
- Grind together turmeric, ginger, black pepper with a little coconut oil into paste using mortar & pestle. Add this paste into slow cooker.
- Add 2/3 of pumpkin & coconut milk, plus capsicum & chickpeas to slow cooker.
- In saucepan boil remainder of cubed pumpkin till tender & easy to blend, use either blender or stick blender along with 1/3 tin coconut milk till pureed.
- Add pureed pumpkin to slow cook, then leave to cook on ‘auto’ till ready & meat & veggies are tender.
- Serves 5-6 with wild rice or quinoa.
Enjoy!!!