Yinarr Meal Pantry

INGREDIENTS

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​1 medium pumpkin, peeled and cubed
1 large sweet potato, peeled and cubed
2 Tbsp coconut oil, melted
1 kg  turkey mince
 500 grams  beef mince
 2 onions, finely chopped
 6-8 celery stalks, chopped
 8-10 cloves garlic, chopped
 3 bay leaves
 2.5-3 Tbsp chili powder, to taste (or 1tsp fresh diced red chilli)
 1.5 Tbsp cumin
 1 tsp cinnamon
 1 tsp nutmeg
 2 tsp cocoa powder
 1/4 tsp red Kampot pepper (optional, or substitute fresh hot peppers for more heat)
 1.5 Tbsp chopped fresh basil
 1.5 Tbsp chopped fresh oregano
 3 Tbsp fresh chopped coriander
 1 bunch fresh spinach, chopped
 3 small cans diced tomato
 1 can tomato paste
 2 cups pumpkin puree (blend roast pumpkin)
 1/2 tsp salt, to taste

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METHOD

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Toss pumpkin and sweet potato with oil.  Place on a large baking tray and cook until golden brown. 
Meanwhile, brown turkey and beef with garlic, onion, celery and bay leaves in large pot at medium-high heat.  Stir only occasionally to ensure the  meat doesn't break into too small of pieces.
When meat is browned, add chilli, cumin, nutmeg, cinnamon, and cocoa.  Stir and cook until fragrant, about 3-4 minutes.
Add tomatoes, tomato paste, pumpkin puree and salt. 

Bring to a simmer and then reduce to low-medium heat.  Simmer 15 minutes, until celery is soft, stirring occasionally.
Add basil, oregano, coriander and chopped spinach.  Add  pumpkin and sweet potato.  Stir and serve