Bean and Pumpkin Pot
Lunch
- Prep time:
15'
- Cook time:
30'
- Difficulty:
Medium
An easy one pot dish of autumnal flavours.
Ingredients
Serves 6
- 1 tbsp olive oil
- 300g pork tenderloin, cut into bite sized pieces
- 1 onion, finely chopped
- Sea salt and freshly ground black pepper
- Small pumpkin or butternut squash, peeled, de-seeded and cut into bite sized pieces
- 1 tablespoon Pure Via® Stevia
- 2 cloves garlic, finely chopped
- 1 green chilli, de-seeded and finely chopped
- Pinch of ground cinnamon
- Pinch of allspice
Method
- 1
Heat the oil in a large frying pan and add the mushrooms and cook on a gentle heat for about 5 minutes until they start to soften.
- 2
Add the Whole Earth Sweet Granules with Stevia and toss to coat and cook for a further few minutes then stir in the garlic, chilli, coriander seeds and pepper and cook on a low heat for 3-4 minutes. Add the lemon juice, raise the heat and stir then season with a little sea salt.
- 3
Now spoon in the crème fraiche and stir so it all combines, then simmer gently for about 5 minutes until it thickens. Taste and add some more pepper if you like it a little fiery. Spoon mushroom mixture onto a warm corn tortilla then sprinkle with chopped parsley or coriander if you wish. Serve while piping hot.