The one ingredient lockdown challenge with Danny's worst ingredient ever!

Butternut. The worst vegetable known to Danny Painter, but one of the best for our lifestyle chef and author Izelle Hoffman! 

This week in the one ingredient lockdown challenge, Izelle is teaching Danny how to make an incredible Chickpea (or chicken for meat eaters) butternut curry!

These are both winning recipes for when you have to cook for a vegetarian and non-vegetarian crowd - one base with 2 protein options; Chicken or Chickpeas?!

Thai butternut and chicken curry

Prep time: 10 minutes

Cooking time: 35–40 minutes

Servings: 4–6

1 kg butternut, peeled and chopped

1 Tbsp olive oil

4–5 chicken fillets, chopped

2 medium red onions, diced

1 medium red bell pepper, cut into strips (keep the seeds)

4 heaped Tbsp mild red curry paste

juice of 1 lime 

2 cups unsweetened almond milk (I prefer the Unsweetened one from Almond Breeze)

1 Tbsp Raw Honey

2 tsp Oryx desert salt

½ tsp ground black pepper

1/2 cup chopped fresh coriander

1. Steam the butternut on the stove or in the microwave until soft. 
2. In a large saucepan, heat the olive oil and fry the chicken, onions, bell pepper and reserved seeds until the chicken turns white. 
3. Add the red curry paste and mix well, then add the steamed butternut, lime juice, almond milk, honey, salt, black pepper and coriander.
4. Cook for 20–30 minutes until the chicken is tender and the sauce has thickened.

Note: While this recipe is perfect with a mild curry paste, if you’d like extra bite, go for a medium curry paste and add another 1 Tbsp of raw honey.

Thai vegetable curry

Prep time: 10 minutes

Cooking time: 35–40 minutes

Servings: 4–6

1 kg butternut, peeled and chopped

2 Tbsp olive oil

2 medium red onions, diced

1 medium red bell pepper, cut into strips (keep the seeds)

4 heaped Tbsp mild red curry paste

juice of 1 lime 

2 cups unsweetened almond milk (I prefer the Unsweetened one from Almond Breeze)

1 Tbsp Raw Honey

2 tsp Oryx desert salt

½ tsp ground black pepper

1/2 cup chopped fresh coriander

2 x 410 g cans chickpeas, drained and rinsed

1. Steam the butternut on the stove or in the microwave until soft. 
2. In a large saucepan, heat the olive oil and fry the onions, bell pepper and reserved seeds until the vegetables are soft and almost caramelised. 
3. Add the red curry paste and mix well, then add the steamed butternut, lime juice, almond milk, honey, salt, black pepper and coriander.
4. Cook for 20 minutes, then add the chickpeas and cook for another 10-15min 

Note: While this recipe is perfect with a mild curry paste, if you’d like extra bite, go for a medium curry paste and add another 1 Tbsp of raw honey.

Why we are using the following ingredients:

Butternut

Butternut is an anti-inflammatory rich in vitamin C and slow-digesting carbohydrates, which makes it one of my favourite vegetables. It is also highly alkaline, lowers cholesterol and boosts immune function.

Oryx Salt

What is the purpose of adding salt during cooking? It’s to enhance flavour, right? So why not start by using a good-quality salt to do the job? Sun-dried and unrefined with no additives will bring out the best in your food in the healthiest way possible.

Raw Honey

Salt needs sweet and vice versa to enhance taste and flavour. So when you add sweetness, choose a sweetness that has a healing effect on your body and health. Raw honey is antiviral and anti-fungal, and contains powerful antioxidants. Its helps ward off allergies, stabilise blood pressure and balance blood sugar levels. It also boosts the immune system and promotes digestive health.

Olive Oil

We all have our reasons why we prefer certain oils, but without a doubt my oil base of choice is olive oil, specifically for its amazing health benefits. Olive oil helps reduce inflammation and prevent osteoporosis, and is essential for bone health because it assists in the absorption of calcium and the mineralisation of bones, all of which are qualities I look for in a product, given my hip dysplasia and related joint pain.

Onion

Onions are a natural antibiotic and antiseptic, so are a big YES, especially in winter. They purify the blood, regulate blood sugar levels and improve digestion. They are also anti-inflammatory. In addition to fresh onions, in my pantry you will find dried onion powder and flakes.

Ground Black Pepper

Why do we add pepper to our food? When I ask this during cooking demonstrations, I always get the most interesting answers, but mostly people cannot tell me why they add pepper to their meals. My reason? It increases nutrient absorption and improves digestion, so you can get the most out of every meal, every time.

Peppers

Sweet peppers are anti-inflammatory, loaded with antioxidants and a great source of immune system-boosting vitamin E. I always have pimiento and bell peppers in my fridge.

Coriander

also known as cilantro, is anti-inflammatory, antibacterial and antifungal.

Lime

Although themselves acidic, citrus fruits such as lemons and limes have an alkalising effect on the body. They are also loaded with vitamin C. Vitamin C content is always highest when the fruit is freshly cut. A squeeze of love in the shape of a lemon or lime, who knew?

Almonds

Whether in the form of milk, flour, butter or flakes, almonds are packed with nutritional benefits. They boost the immune system, help repair damaged skin, help prevent cancer, reduce the risk of osteoporosis and have alkalising properties. They are also a source of vitamin E, magnesium and high-quality protein.

Another one ingredient challenge: What's in your fridge?

If you would like Izelle to use your ingredient idea to create a recipe that the whole family will love, send us a message on our Facebook page or leave a comment here and you could win a copy of her eBook - 'Mindful Eating'! 

You can also buy your copy here!