Chicken, Vegetables and Pumpkin Coconut Sauce


500g chicken mince
1 carrot, grated
2 small zucchini, grated
1 garlic clove, diced
1 teaspoon tomato purée
Small bunch of parsley stalks, finely chopped
1/4 pumpkin, diced and boiled
1 can organic chickpeas, rinsed
1/2 can coconut milk
1 teaspoon tahini
1. Add mince, carrot, zucchini, garlic, tomato purée and parsley to a bowel. Mix with hands
2. In a frypan, add olive oil or ghee and fry the mince mixture until brown and cooked through. Put aside.
3. Add pumpkin, chickpeas, coconut milk and tahini to a blender, blend until smooth.
4. Mix mince and sauce together.
5. Serve on its own or with pasta- pictured here is Olive Green Organic Baby Anneli Pasta
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