Winter lunch

Good day to all! Have you ever thought that winter is a good time to build your immunity since our digestion is stronger in the cold weather? As a result, people feel more hungry and digest more which nourishes their bodies. So choosing hot or warm beverages and nutritious cooked meals could contribute to feeling stronger & more virus-repellant in Spring.

Winter is also good time for withdrawing your energies and reserving them for the coming season.

I experience myself, that a good way to seek for a healthy and balanced life is trying to stay as much in harmony with nature as possible. Which means staying in rhythm with the natural cycle of seasons & seasonal food!

How to make a warming meal? The key rule I follow for winter is choosing warming ingredients & warming spices!

Today I am sharing a simple, but comforting & warming lunch idea – Coconut pumpkin pasta 🙂

What you will need?

150-200 g. of full grain fusilli pasta

1 cm of ginger root

3 garlic cloves

2-3 tomatoes

1/2 or full small yellow pumpkin

1 or 1,5 cup of split red dal lentils (those are Indian lentil version that are full of protein & well digestible)

Some dried fenugreek; some fresh coconut flakes for decoration (optional)

1 tsp of mustard seeds

1/2 tsp of each spice: curcuma, red paprika & coriander

Salt, black pepper, some extra warming spices like masala or just pinch of chili pepper

1/2 can coconut milk

1 tbsp of ghee butter

Method

1. Boil the pasta in hot water & some olive oil.

2. Boil lentils separately in large quantity of water until they become very soft, almost a mash.

3. Cut the vegetables in small peaces, prepare the spices.

4. Melt the ghee in a saucepan, add mustard seeds, cook for few minutes until they start to pop.

5. Add, finely cut ginger and garlic & sauté for few minutes more.

6. Add the pumpkin and cook on slow flame until it gets tender & soft, also almost a mash. You could add a bit of hot boiled water in it if it feels to dry. We are making a sauce here!

7. Add the spices & warm it up for few minutes, then add tomatoes & dried fenugreek. Stir well until it becomes even more “saucy”.

8. Add the cooked lentils, stir it well.

9. Add the coconut milk/cream and cook until it gets warm.

10. Season with salt & pepper, some chilli if you wish!

11. Put the sauce on the pasta, sprinkle with some fresh coconut flakes & enjoy!

Bon apètit!

Agne