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
Pre heat the oven to 180C.
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.
Take out and mash with a fork.
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, gangrened sauté for an extra minute.
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.
Serve with some lemon or lime juice, coconut yogurt and fresh coriander.
Enjoy!