Indian food is by far one of my favourite ethnic cuisines. However, it’s not the easiest to enjoy for those who suffer from food intolerances. Milk and cream are used liberally in dishes to achieve that creamy, melt-in-your-mouth texture.
My solution to this problem has been creating my own Indian inspired dishes using allergen friendly ingredients that are already a part of my kitchen supplies.
I decided to try an Indian twist on the classic chilli bowl with a North American autumn flare (mmm butternut squash!)
I LOVE how the combination of these elements turned out! Great taste, texture and it’s a very healthy meal to boot.
The best part is that the dish is completely allergen friendly and doesn’t come with an expensive restaurant bill.
Butternut Squash Indian bowl contains some classic Indian spices.
Health Benefits of common Indian Spices
- Rich source of iron
- Anti-septic properties (fight off that common cold and flu!)
- Helps with diarrhea, morning sickness and indigestion
- Powerful anti-inflammatory
- May slow or prevent the progression of Altzheimer’s disease
- Natural treatment for arthritis and rheumatoid arthritis
- Natural liver detoxifier
- Good digestive aid
- Red Pepper flakes:
- Helps boost metabolism
- May help fight prostate cancer
- Aids in suppressing hunger
Butternut Squash Indian Chilli Bowl
- 1 cup carrots, chopped
- 2 red onions, chopped
- 1 green pepper, chopped
- 5 large garlic cloves, minced
- 1 large tomato, pureed
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp coriander
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 tsp red pepper flakes
- 1/2 cup butternut squash pureé
- 1 pound raw lean ground beef, cooked & drained
- Cilantro to garnish
- Olive oil to coat bottom of pan
- Herbamare to taste
- Drizzle a few glugs of olive oil to cover bottom of pan
- Sauté carrots, onions, and green pepper until soft, sprinkle with Herbamare to taste
- Once veggies are soft, add garlic
- Once garlic is fragrant (be careful not to burn) add spices
- Combine ingredients and cook for 2 additional minutes
- Add tomato pureé and cooked ground beef and mix well
- Add measured squash pureé and mix well
- Let simmer over medium low heat for a few minutes giving time for the flavours to mingle
- Spoon into serving bowls and top with fresh chopped cilantro
Don’t be dissuaded by the seemingly long ingredient list. This dish comes together remarkably fast. You can roast the butternut squash on the weekend and keep it ready in a glass container. You could also cook the ground beef a day in advance if time is short.
With those two main steps prepped in advance this meal can be on the table in just a few minutes.
Served in a bowl, over cauliflower rice, or stuffed in baked peppers this dish is homemade Indian inspired deliciousness!
And the best part, it’s full of fresh veggies, protein and health benefiting spices.
Until next time,
8 thoughts on “Butternut Squash Indian Chilli Bowl”
Definitely trying this 😉
Reblogged this on dawnyhosking and commented:
Definitely trying this one.
I want to go to there. Looks delicious! Will definitely be trying this one!
This made me drool just reading it. This is a have to try. http://yadadarcyyada.wordpress.com/
Reblogged this on yadadarcyyada and commented:
This looks like a have to try. Yum.
Reblogged on http://yadadarcyyada.wordpress.com/
Making this now for a dinner party
Serving it with maple sweet potatoes and chocolate muffins yum
I thought stuffed in baked peppers would be impressive
how is this done
Do I roast the peppers on thier own and then stuff or make the mince and stuff the peppers and how long round about
I would pre-cook the hollowed out peppers by steaming until bright green or if you’re ok with a microwave, cover and cook until bright green and steaming, approx. 3 mins or so. Fill the peppers and then cook in a 350 degrees F oven until the peppers are tender, approx. 30 mins! Hope it turns out delicious 🙂