When some people ask me about the keto diet they say “But isn’t it unhealthy? All that meat and cheese?”. Now of course while you can easily follow a low-carb ketogenic diet by just eating mainly meat and cheese, and successfully lose weight, I prefer to use my daily carb allowance to pack in as many vegetables as possible. Sticking to vegetables which are naturally lower in carbs, and making sure to include as many different coloured vegetables as possible throughout the day is a great way of balancing the carb count with optimum nutrition.
This dish is a celebration of red, yellow and orange, with most of the colour coming from peppers and butternut squash. Today I’ve used pre-prepared butternut squash cut into adorable little star shapes which I found in the supermarket, which I think would go down really well in childrens meals! Of course, just standard chunks of squash would work just aswell.
This light stew has a warming coconut milk based sauce, picked up with a squeeze of fresh lime juice. Enjoy!
Colourful Fish stew with Butternut Squash stars
A light evening meal in a spicy coconut milk sauce packed with bright vegetables
Ingredients
- 4 cod fillets
- Small tin chopped tomatoes
- 400mL tin coconut milk
- 1 green, 1 red and 1 yellow pepper
- 200g Butternut Squash chunks
- 3 spring onions, sliced
- 8 slices jarred jalapeno pepper
- 3 cloves garlic, chopped
- Lime juice and chopped coriander to garnish
Directions
- Chop the peppers into rough chunks and soften in a deep frying pan or wok with the spring onions for 5 minutes
- Add the jalapeno slices and garlic, stir for 1 minute before adding the chopped tomatoes, coconut milk and butternut squash. Allow to simmer for 10 mins. You can either add the cod fillets to the pan to simmer, or pan-fry then separately to serve ontop of the vegetable stew
- Serve in bowls with a garnish of lime juice and chopped coriander.
Low Carb Londoner 
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