Serves: 4 people as a side • Time: 40 minutes
CONTAINS
Vitamins A, B6 & C, fibre, carotenoids, potassium
YOU NEED
25g desiccated coconut • 125ml boiling water
3 tablespoons vegetable oil • 4 cardamom pods • 4 cloves
1 medium green chilli, sliced in half lengthways and deseeded
½ cinnamon stick • 500g squash, peeled, seeded and cut into 2.5cm pieces
250g swede, peeled and cut into 2.5cm pieces
250g turnips, peeled and cut into 2.5cm pieces
¼ teaspoon sea salt flakes
Soak the coconut in the boiling water and set aside. Heat the oil in a large pan until very hot, then add the cardamom pods, cloves, chilli and cinnamon stick. Fry for 30 seconds, stirring constantly, then add the vegetables. Cook, stirring, until golden (about 8 minutes). Reduce the heat to low, add the salt and cook, covered, until the vegetables are very tender (about 20 minutes). Stir often to ensure they don’t stick. Add the coconut and soaking water. Stir to coat and cook for a few minutes more until the water has evaporated before serving.