curry

Pumpkin Curry & Cauliflower Coconut Rice

Pumpkin Curry:

1 tbsp coconut oil
1 yellow onion, finely chopped
1-2 garlic cloves
1-2 tsp ginger, grated
1 tsp Ceylon cinnamon
1 tsp ground turmeric
1 tsp curry
2 tsp ground cumin
1⁄2 tsp ground cardamom
500 g butternut squash, peeled & cut to cubes
200 g can chickpeas, drained
a handful of green beans
400 g can tomato sauce or diced tomato
400 g coconut milk

Heat a large pan and add the onion & garlic. Cook stirring for 2 mins. Add ginger,
cinnamon, turmeric, curry, cumin & cardamom. Cook for 2 mins. Add the tomato sauce & coconut milk. Bring to boil. Add the butternut squash, chickpeas & green peas. Cook covered on low heat for 25 mins. Taste and add seasoning, if needed. Meanwhile, prepare the cauliflower rice.

 

Cauliflower Rice:

1 medium cauliflower
1 tbsp coconut oil
¼ tsp sea salt
¼ cup coconut milk

Cut the cauliflower into small florets and place them into a blender or food processor with the shredder blade. Pulse into fine rice-sized crust, not into a puree. Heat a large pan with coconut oil in it. Add the cauliflower rice and cook for 5 minutes. Stir in the salt and coconut milk. Serve warm with the pumpkin curry.

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