Smoky Coconut, Tomato, Bean, Pumpkin and Pepper Hotpot
This hearty hotpot is full of nourishing garden vegetables, creamy beans, and a rich smoky coconut flavour. It’s warming, flavourful, and perfect served with brown rice.
- 1 tbsp coconut oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 inch piece fresh ginger finely chopped
- 2 chilies finely chopped, optional for heat
- 4 large tomatoes chopped
- 2 cups cooked red kidney beans
- 2 cups pumpkin peeled and chopped
- 1 medium bowl of fresh greens washed and chopped
- 1 tbsp soy sauce
- 2 cups water
- 1 vegetable stock cube
- 2 limes juiced
- Freshly ground pepper to taste
- 1 coconut smoked over open fire, then chopped finely and dried in the oven*
Prepare the ingredients:– chop the garlic, ginger, chili, pumpkin, and greens– set aside. Cook the base:– heat coconut oil in a large pot over medium heat– add the onion, ginger, chili, and garlic– cook gently for 3–4 minutes until softened. Add the tomatoes:– stir in the chopped tomatoes and cook until they break down and become saucy. Add beans and pumpkin:– add the kidney beans, pumpkin, water, and stock cube, stir well– simmer for about 20 minutes, or until the pumpkin is tender. Add greens:– stir in the chopped greens and soy sauce– cook for 2–3 minutes until the greens wilt. Finish with coconut and lime:– add the smoked coconut and stir through– squeeze in the lime juice and season with pepper to taste. Serve:– serve hot with steamed brown rice.
Remove husk of whole coconut and cut in half. Place the halves over a mesh grill above an open fire until the flesh is lightly browned and smoky. Once cool, thinly slice the coconut and dry it in a low oven until crisp. Store in an airtight container and use to add rich, smoky flavour to dishes like this one.