Coconut Creamed Chayote With Roasted Almonds Recipe

About this recipe

A velvety coconut creamed chayote dish, elevated with crispy roasted almonds and subtle Caribbean spices. Perfect for a satisfying dinner.

Ingredients

• - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
• - Shan Tomato Chutney
• - Mori-Nu Silken Firm Tofu
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml
• NaN Grami Natural Finger Millet
• 500 G Fresh Vine Tomato 500g
• 1 kg Cabbage 1 Kg
• 1 Kg Natco Mung Dal (Moong Dal) Yellow, 1Kg
• NaN Mehar Shahi Paneer
• - Coconut Each
• 500 g Dehaat Honest Farms Unpolished Rajma Kashmiri - Pesticide Free 500 G
• 1 Bunch Spinach Fresh 1 Bunch
• 6 Per Pack Gran Luchito Soft Burrito Shell Tortilla Wraps
• 500G Tribe Cocoa Vegan Protein Powder
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• 60G Slivered Almonds, 60G

Instructions

1. 1. Peel and dice the chayote squash into small, bite-sized pieces.
2. 2. Heat olive oil in a large pan over medium heat and sauté minced garlic until fragrant.
3. 3. Add the diced chayote to the pan and cook for about 10 minutes, stirring occasionally.
4. 4. Pour in the coconut milk and stir in the Moroccan spice blend and sea salt for flavor.
5. 5. Reduce the heat and simmer the chayote in the coconut milk for 10 minutes until tender.
6. 6. Meanwhile, toast the desiccated coconut in a dry skillet until lightly golden and aromatic.
7. 7. Roughly chop the roasted almonds and set them aside for topping the dish later.
8. 8. Add the spinach leaves to the pan and cook until they wilt into the coconut cream mixture.
9. 9. Stir in the lemon juice and adjust seasoning as needed before turning off the heat.
10. 10. Plate the creamed chayote mixture and garnish with toasted coconut and chopped almonds.