Spiced Pumpkin & Coconut Casserole
Place the shallots in a bowl, cover with boiling water and let them soak for 2 minutes. Drain and rinse in cold water. Peel away the skins and cut the shallots into halves.
Cut the pumpkin in half then scoop out the seeds. Slice the pumpkin into sections and then run a knife between the skin and the flesh to separate them. Chop the remaining flesh into chunks.
Heat the coconut oil in a large saucepan and add the fennel and shallots. Fry for about 10 minutes until they begin to colour, then remove from the pan.
Add the peppers to the pan and cook for 10 minutes until they have softened and lightly browned. Return the shallots and fennel to the pan, stir in the garlic, then add the Cajun seasoning, pumpkin and thyme.
Add the cans of coconut milk and tomatoes. Bring to the boil, reduce the heat to a low setting and then cover and cook gently for about 45 minutes. Stir the casserole occasionally and cook until the vegetables are tender.
Leave to stand for 10 minutes before serving.