2 tbs raw extra virgin coconut oil
2 small red onions
2 tbs fresh ginger (grated)
2 cloves of garlic (crushed)
1/4 medium pumpkin
1/2 large cauliflower
2-3 handfuls of kale (finely chopped)
500-750ml vegan stock
275ml coconut cream
2 tbs curry powder
1 tbs turmeric powder
1 tsp garam masala
1 tsp chilli flakes
1 tbs tamari/soy sauce
Pinch of salt and pepper
Juice of one lime
To begin with cut the skin off the pumpkin and cut it into large chunks. Put in a food processor and blitz until a ‘rice’ consistency forms. Do the same thing with the cauliflower and set aside.
Heat the coconut oil, onion, garlic and ginger in a large pot and sauté until the onions have softened. Add all of the spices and salt and pepper and continue to cook for a few minutes before adding the pumpkin. Cook for a few minutes to brown slightly before adding the broth or stock.
Turn down the heat, place the lid on the pot and cook for about 10 minutes before adding the cauliflower. Add the cauliflower and coconut cream and continue to cook for another 10-15 minutes or until the cauliflower rice and pumpkin has cooked through.
You may need to add a little more stock depending on what consistency you would like it. Add the tamari and kale and cook for a few minutes until the kale has softened nicely.
Garnish with a generous spoonful of coconut yoghurt and some fresh coriander.