The summer has drawn to a close, and we’ve had the first frost of the season. Starbucks is rolling out the Pumpkin Spiced lattes and leaves are starting to fall… Autumn is well and truly on its way!
If you’re partial to the autumnal flavours and looking for some meal-prep inspiration, you’ve come to the right place. We’re sharing one of our favourite Autumn-inspired warming recipes to keep you fuelled and healthy as the mornings become colder and days get shorter! And what’s better still is that it features the glorious pumpkin – so if you’re left wondering what to do with your leftover jack-o-lantern then you can hit two bars with one stone with this deliciously warming coconut Jamaican curry!
Our Jamaican hotpot is bursting with flavour, packed with immune-boosting ingredients and vitamin-filled veg. Our version features chicken as the protein source, but this could easily be switched out for an alternative too. Check out the recipe below, and read on to find out more about why this tasty Jamaican stew not only hits the spot for taste but also ticks a whole ton of health boxes too.
Jamaican Stew with Pumpkin
Main Ingredients
- 1 tbsp olive oil
- Salt and pepper
- 8 chicken pieces (ideally use thighs and drumsticks)
- 1 large onion, roughly chopped
- 300g pumpkin, peeled and cut into 4cm cubes
- 1 large aubergine, cut into 4cm cubes
- 1-2 large waxy potatoes, peeled and cut into 4cm chunks
- 400ml can coconut milk
- 200ml chicken stock
- 1 tbsp tamarind paste
- 2 bay leaves
- 1 ripe mango, peeled and chopped into 4cm chunks
- Juice of ½ lime
- 1 tbsp rum (optional)
- Boiled rice, to serve
Spice Mix
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp yellow mustard seeds
- 2 garlic cloves, roughly chopped
- ½ red chilli, deseeded
- ½ tsp sea salt flakes
Method
1. Mash together the spice mix ingredients with a pestle and mortar until it forms a paste.
2. Heat the oil in a large flameproof dish or saucepan on medium. Season the chicken and add to the brown until browned on all sides. Remove and set aside.
3. In the same pan, add the onions, pumpkin, aubergine and potato. When they are beginning to soften and brown, add the spice mix and cook, stirring, for 4 minutes to release the fragrance of the spices.
4. Return the chicken to the casserole and add all the other ingredients except the mango, lime juice and rum. Bring to the boil, then tum down to a simmer and cover.
5. Cook for about 40 minutes until the chicken is tender and cooked through.
6. Five minutes before serving, add the mango, lime juice and rum. Stir, cover and cook until the mango is hot.
7. Serve with boiled rice.
Let us know if you try this one out, and tag @secondcityfitness in your photos! If you’d like a helping hand with your nutrition, check out our Nutrition Coaching page, or book a free intro to find out more!