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Intuition Un Ltd t/as "Turmerlicious" Unit 2, Riverside Business Park, Dogflud Way, Farnham, Surrey, GU9 7SS, United Kingdom.

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Sweet potato and pumpkin stew



3 Shallotts - peeled and cut into chunks
2 Red chillies (To taste) - cut in small pieces
2 cloves Garlic - crushed
5 teaspoons(30g) ginger Turmerlicious
Ground coriander - 1tsp
1 tsp Sea salt
2 tbsp Coconut oil
400 ml Vegetable stock
1 400g Tin chopped tomatoes
500g Sweet potatos -peeled and cut into large bite-sized pieces
1 kg pumpkin or Butternut squash - peeled, deseeded and cut into bite sized pieces
50 g salted peanuts (optional)


1 Heat the oil in a large casserole dish and fry the shallotts until soft and golden
2. Add the chilli, garlic, coriander, Turmerlicious and salt and fry for another minute
3. Add the stock and tomatoes and stir
4. Add the sweet potatoes and pumpkin
5. Bring to the boil then cook for about 30 mins until the vegetables are soft.
6. Add the peanuts just before serving

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated

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