This recipe was inspired by a Levi Roots cooking workshop. We visited my mum for her birthday and ventured to the West Dean Gardens Chilli Festival – Levi was booked in for a 45 min slot which he opened by serenading the audience with the Reggae Reggae song – it was awesome!

His recipe seemed to be a bit too spicy and meaty for my liking, but his fruit and veg combos are insane!


Makes 4 Bowls

• 2 mugs brown rice

• Handful Mustard Seeds

• I aubergine (small)

• 1 sweet potato

• 1 butternut squash (small)

• ½ Dragon chilli

• ½ papaya

• ½ mango

• I tin coconut milk

• ½ teaspoon all spice

• ½ teaspoon turmeric

• 1 teaspoon tamarind

• Knob coconut oil



Place the rice in a saucepan and boil as recommended on the back of the packet.

Peel the butternut squash and sweet potato, cut them into bite-sized chunks and place in a bowl. Crush the mustard seeds with a pestle & mortar.

Combine a small knob of coconut oil with the butternut squash, sweet potato, mustard seeds and all spice. Sauté in a large cooking pout until browned.

Peel the aubergine and cut into small pieces. Remove the seeds and flesh from the dragon chilli, dice into tiny pieces. Add the aubergine and dragon chilli to the pot and continue to sauté for several minutes until the aubergine is soft.

Add the whole tin of coconut milk to the pot and allow to simmer for several minutes. Add the turmeric and tamarind and stir well.

Finally, peel the papaya and mango and cut into small pieces. Add to the pot, stir well and continue to simmer until the liquid becomes sticky in texture.

Serve and season with salt and pepper.

*Feel free to add a splash of dairy-free milk to your curry if the liquid reduces more than required.

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This recipe was created as an alternative to the sweetcorn and chickpea burger that we make regularly. I wanted something a bit hearty that would allow me to use up half a butternut squash.

You get a lot for your ingredients with this recipe. I used half the mixture for burgers and the other half I rolled into small balls and covered in breadcrumbs to create a falafel alternative to add to salads (the choice is yours).


Makes 6 Burgers

  • ½ butternut squash (med)
  • 1 can chickpeas (rinsed and drained)
  • 2 large apples
  • 1 clove garlic
  • Large handful coriander
  • ¾ cup rolled oats
  • Salt & pepper
  • Tsp cumin powder
  • Tomato, Avocado & Bread bun (optional)


Preheat the oven the 220˚c and add a little coconut oil to a baking tray. Place in the oven for 5 minutes.

Cut up the squash and apple into bitesize chunks and add to the baking tray. Toss them in oil and place back in the oven for 20 minutes or until soft. Set to one side.

Place the oats in a food processer and blend until they turn into a fine flour. Add the minced garlic, coriander, salt, pepper and coriander and blend again.

Add the roasted squash and apple to the food processor with the floured ingredients and then add your chickpeas, pulse for a further 30 seconds. Your mixture should be well combined, allow for small chunks of vegetables to remain if you prefer.

Remove your mixture from the food processer and add to a large bowl. Place in the fridge for a minimum of 15 minutes.

Dust a board with gluten-free flour. Divide your mixture into 6 and shape into round patties on your floured board.

Line a baking tray with parchment paper. Transfer your patties onto the baking tray and add to the oven. Cook for 30 minutes.

Remove from the oven and serve warm, top with tomato, avocado and a soft brown roll (optional).

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