Spring Scurry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Author: Britni Martinelli
Ingredients
  • Group 1
  • 1 cup large asparagus chubbies
  • 2 cups 280g butternut squash cubed
  • Group 2
  • 1 tbsp minced garlic
  • 2 tbsp minced ginger
  • ¼ cup white onion
  • 3 tbsp water
  • Group 4
  • 1 tsp cumin
  • ½ tsp tumeric
  • ½ tsp ccorriander
  • ¼ tsp sea salt
  • Group 5
  • 3 tbsp creamy peanut butter
  • 2 tbsp lime juice
  • 2/3 cup 180 mL light coconut milk (Thai Kitchen)
  • 1/6 cup 40 mL full fat coconut milk (Thai Kitchen)
  • 1/8 cup vegetable or chicken broth
  • 1 tablespoon Sriracha sauce
  • Group 6
  • 1 cup of leeks chopped white part only
  • 1 cup yellow squash
  • ¾ cup green bell pepper
  • 2 tsp minced garlic
  • Group 7
  • cooked butternut squash
  • cooked asparagus
  • ¼ cup 65g garbanzo beans
  • ½ cup fresh basil leaves
  • Group 8
  • 7 oz tilapia seared and broken into pieces
  • ½ cup raw purple onion
  • ¼ cup spring onion
  • chopped peanuts optional
Instructions
  1. Steam group one separately and set aside.
  2. Blend group 2 together in a blender to create a puree
  3. Heat a medium saucepan on medium heat and add your puree, plus the group 4.
  4. Once this cooks for about 2 minutes add Group 5, turn to low and let simmer for 5 minutes.
  5. Meanwhile, heat a stock pot on high with a dash of coconut oil (to prevent sticking) and sauté Group 6 in your favorite seasoning: (Spice Hunter Coriander & Lime blends great)
  6. Reduce to low heat, Group 7, pour your sauce in and cover for about 5 minutes letting the flavors blend.
  7. Top with Group 8.