Thick, smooth, sweet, no dairy, no blending, with amaranth, filling and grounding dinner.
Great use for (butternut) squash in season around September and further.
about 2l pot
1 pumpkin (butternut, hokaido…)
Oil to generously coat your pot (raw coconut or olive oil, mix of both…)
2 cups of homemade chicken broth or water (or enough to be about 3cm over the veggies).
1 cup coconut milk (pure, unsweetened)
Pepper (couple of rounds to taste)
1 tsp salt (or to taste)
¾ cup of cooked* amaranth (1 part amaranth, 1 part water)
Heat oil in a pot
Dice your onions and saute until translucent on low heat
In the meantime, peel and dice your butternut and potato
Add both to the pan, grind some pepper in and saute a bit stirring occasionally
Add broth and bring to boil
Lower the heat and cook covered until soft (about 20 minutes)
Add coconut milk and cook another 5 minutes
Add amaranth and salt and cook another 5 minutes, stirring occasionally (it’s sticking a bit).
*it’s possible to add just washed, uncooked amaranth in the time of broth adding, but it seems to me the amaranth doesn’t cook as well and it sticks.
Recipe by Veronika Bar of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.