One-Pot Squash & Coconut Pea-Laf

Before you begin...

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add the butternut squash cubes to the dish along with a generous pinch of salt and pepper and cook for 2 min or until very lightly browned

Wash the spinach, then pat it dry with kitchen paper

Crush the garlic clove[s] open by squashing them with the side of a knife and remove the skin[s]

Crush the cardamom pod[s] open by squashing them with the side of a knife

Cut the ginger in half (no need to peel!)

Peel and chop the shallot[s] in to wedges and chop the creamed coconut roughly (if required!)

Once the squash is slightly golden, add the crushed garlic, cardamom pod[s], chopped ginger, shallot wedges and chopped creamed coconut

Add the spinach to the dish with the basmati rice, ground turmeric, vegetable stock mix and 300ml [600ml] boiled water

Give everything a good mix up

Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for 20 min or until the the squash is cooked through and rice is tender

Use this time to clear up, set the table, have a cup of tea or simply chill!

Reboil a kettle

While the squash is cooking, combine the cultured coconut and nigella seeds in a small bowl with a pinch of salt – this is your nigella yoghurt

Add the blanched peas to a colander and pour boiled water all over them to refresh them

Once the squash is cooked, mix through the refreshed peas – this is your squash & coconut pea-laf