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Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

Recipe: Caribbean Lamb and Squash Curry

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Best served with sunshine, reggae music and a fresh coconut with a straw. Failing that, a nice green salad will do.

Caribbean Lamb and Squash Curry Ingredients:

  • 500g leg of lamb, diced and trimmed of fat
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm ginger, grated
  • 1 tsp ground allspice
  • ½ tsp turmeric
  • 2 tsp curry powder
  • 2 tsp garam masala
  • Juice of 1 lime
  • 1 x 400g can chopped tomatoes
  • Coconut oil
  • Salt and pepper
  • Handful fresh coriander, finely chopped

Caribbean Lamb and Squash Curry How To:

1)     Heat a little coconut oil in a large, heavy based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.

2)     Add the a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.

3)     Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.

4)     Check the squash is completely tender, then serve garnished with some fresh coriander.

If you give this curry a try, I’d love to hear how it turned out!

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

Paleo recipe Roasted Pumpkin and Squash Soup with Chilli and Lime-min

Recipe: Roasted Pumpkin and Squash Soup with Chilli and Lime

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Not only is this soup wonderfully creamy and comforting, it comes with an added zing courtesy of the lime and chilli. Perfect for a cold day!

I always multiply up the ingredients to the size of my largest pan. Any soup that I won’t use, I then freeze into individual portion sizes, making lots of ready prepared meals I can just heat up – or take into work.

Soup Ingredients:

  • 1 small pumpkin, deseeded and cut into wedges
  • ½ butternut squash, as above
  • 4 – 5 sprigs of fresh thyme
  • 2 tbsp olive oil
  • 700ml water
  • Juice of 2 limes
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon dried chilli flakes
  • Salt and black pepper

 Soup How To:

1)     Heat the oven to 180C / 350F / gas mark 4. Place the wedges of pumpkin and squash into a roasting dish, coat with the olive oil and season with salt and black pepper. Roast for around 45 minutes until really soft and tender (this may take a little longer depending on the size of your veggies) then remove from the oven and leave to cool.

2)     Scrape the flesh away from the wedges into a large pan. Add the water and the spices, and blend well with an immersion blender.

3)     Heat through, then stir in the lime juice. Season to taste and enjoy.

What is your favourite soup?

Paleo recipe Roasted Pumpkin and Squash Soup with Chilli and Lime-min

Paleo Vitamin A Soup Recipe-min

Vitamin A Soup Recipe

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Well, actually, it’s Butternut Squash, Carrot and Sweet Potato soup – but these three are loaded with Vitamin A and Beta-carotene as well as many other vitamins and minerals.

I love soup – even though it’s summer here in Australia at the moment, I still eat it regularly.  I find it really filling as a meal on its own and easy to make in advance.  This is something I make in the largest pot I have and separate out into lots of individual portions, before freezing.  I make lots of different soups, but this one is my favourite as it’s sweet and has a great texture.

Vitamin A Soup Recipe
Recipe type: Soups
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Ingredients
  • 1 Butternut Squash
  • 6 Carrots
  • 1 Small Sweet Potato
  • 2 Small Onions
  • Chicken Stock
  • 1 tablespoon coconut oil
  • Nutmeg
  • Corriander
  • Salt & Pepper
Instructions
  1. I slice the onion and sauté it in the coconut oil in a large pot. Once it’s ready I add the chicken stock (this is something I make up in advance and take out of the freezer to defrost).
  2. I roughly cut all the vegetables into chunks before adding them to the pot. I then turn the heat down to a simmer and allow the vegetables to cook for 30 minutes or so, adding the seasoning. I add the nutmeg and coriander at the end and turn off the heat.
  3. I don’t drain the pot, but instead transfer it all into my blender (in several batches) and blend it until it reaches a nice constituency. Once it’s all blended I separate it into individual portions and freeze.

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Paleo Vitamin A Soup Recipe-min