Vegan Coconut Curry with Roast Pumpkin and Kale
Servings
2
Cook Time
30 – 40 minutes
Servings
2
Cook Time
30 – 40 minutes
Ingredients
Ingredients
  • 575g Pumpkin
  • 1tbs extra virgin olive oil
  • Pinch Sea salt or Pink himalayan
  • 1tsp paprika
  • 100g kale, shredded
  • 220ml (1 can) coconut milk
  • 1 heaped tsp almond or cashew butter
  • 1/2 cup homemade stock
  • 1tbsp lime juice
  • 1/2lime zest
  • 1tsp coconut aminos
  • 400g cauliflower florets
  • 2tbsp coconut oil(I like Coconut Merchant)
Thai Paste
  • 1large banana shallot (45g)
  • 2cloves garlic
  • 1small (2g) red chilli
  • 1tbsp grated fresh ginger
  • 7g fresh lemongrass, finely chopped
  • 1tsp tumeric powder
  • Pinch of salt and cracked black pepper
  • 1tsp ground coriander
To Serve
  • 2tbsp fresh coriander, chopped
  • 30g almonds or cashews
  • 10g desiccated coconut or coconut chips
Instructions
  1. Preheat the oven to 190C (fan assisted.)
  2. Chop the pumpkin into chunks about 2cm in diameter. Place on a non stick baking tray, drizzle with 1 tablespoon of olive oil, paprika and salt and roast in the oven for 20 minutes until soft but not mushy.
  3. To make the spice paste, place all the ingredients in a pestle and mortar and pound until combined.
  4. Heat 1 tablespoon of coconut oil in a saucepan. Add the spice mix and fry on a low medium heat for 2 – 3 minutes until fragrant. Add the coconut milk and simmer on a low heat for 10 minutes. Then add the stock and simmer for 5 – 10 further minutes until the sauce reduces and thickens.
  5. Whilst the sauce is reducing, place the nuts on a baking tray and roast for 6 minutes until golden. Remove from the oven and allow to cool.
  6. Add the desiccated coconut to a baking tray and toast for 2 – 3 minutes until slightly brown. Watch it doesn’t burn.
  7. Now add the nut butter, lime juice, zest and coconut aminos to the curry sauce.
  8. Add the kale and simmer for 3 minutes. Stir through the pumpkin and almonds.
  9. Blitz the cauliflower florets in a high speed food processor until they resemble a rice consistency. Heat 1 remaining 1 tablespoon of coconut oil in a pan and fry for 3 minutes until cooked but the cauliflower still has a bite. Season with a pinch of salt.
  10. Place the cauliflower rice in a bowl, top with Vegan Coconut Curry and finish with a sprinkling fresh coriander and coconut.