Butternut Squash Kitchari

Serves: 6

Prep time: 20 minutes

Cook time: 5 minutes

Ingredients

• 1/2 butternut pumpkin

• 1 brown onion, diced

• 3 garlic cloves, minced

• 1 inch ginger, minced

• 1 packet Sol Organics Kitchari

• 1 tbsp olive oil or ghee

Directions

1. Pre heat the oven to 180C.

2. Peel and dive the pumpkin into cubes, add to a baking tray with a drizzle of oil and a sprinkle of sea salt. Bake in the oven for 20-25 minute or until tender.

3. Take out and mash with a fork.

4. Heat a little oil or ghee into a large pot over medium heat. Add the onion and sauté for 4 minutes or until fragrant. Add the garlic, ginger & sauté for an extra minute.

5. Pour in the Kitchari packet and let this toast for a few minutes stirring constantly. Next add in 5 cups water, bring to a boil then reduce heat to low and let simmer for 15-20 minutes until the water has been absorbed. Turn off heat and stir in the mashed pumpkin.

6. Serve with some lemon or lime juice, coconut yogurt and fresh coriander.

Enjoy!