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.
To make the spice paste, place all the ingredients in a pestle and mortar and pound until combined.
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.
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.
Add the desiccated coconut to a baking tray and toast for 2 – 3 minutes until slightly brown. Watch it doesn’t burn.
Now add the nut butter, lime juice, zest and coconut aminos to the curry sauce.
Add the kale and simmer for 3 minutes. Stir through the pumpkin and almonds.
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.
Place the cauliflower rice in a bowl, top with Vegan Coconut Curry and finish with a sprinkling fresh coriander and coconut.