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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Get your 5-a-day in one go with this dairy and gluten-free butternut and bean stew served with cauliflower 'rice' - it tastes delicious too!
1 Steam the squash for 15 min or until tender.
2 Meanwhile, heat a large non-stick frying pan and spray with oil, then fry the onions for 5 min. Add the honey, apricots and tomatoes. Turn up the heat and simmer rapidly for 10 min, then stir in the steamed squash, harissa and kidney beans. Reduce the heat and gently simmer for 5 min.
3 While the stew is simmering, whiz the cauliflower in a food processor (or coarsely grate) to a crumb texture. Spray a large non-stick pan with oil, then add the cauliflower and cook over a medium heat for 2–3 min. Add 3 tablespoons water, then cover with a lid and cook for 2–3 min more until tender. Stir in the parsley and season with black pepper. Serve with the bean stew.
Calories 353 cal
Kilojoules 1477 kJ
Total fat 5 g
Saturated fat 0.6 g
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Delicious vegetable meal. I didn’t have harissa paste and substituted with tabasco sauce. The cauliflower rice I did half cauliflower and half brown rice. My husband and sons loved it.