previous story
next story

Vegan Coconut Curry with Roast Pumpkin and Kale

Vegan Curry, Vegan Coconut Curry, Modern Food Stories, food photography

The most flavoursome and healthy homemade Vegan Coconut Curry full of warming and nourishing spices specifically aimed to keep inflammation in the body in check. Coconut oil, turmeric, ginger, garlic, kale and almonds are some of the best anti-inflammatory foods you can eat, and they’re packed in gutsy measures into this delicious Vegan Coconut Curry.

Why coconut is good for the gut?

Coconut milk and coconut oil are powerful anti fungals, wonderful for keeping your gut healthy and happy.

Roasting the pumpkin first adds a naturally sweet depth of flavour that I think makes this one of the best healthy curries ever. What’s more, this Vegan Coconut Curry is low carb, Whole30, Paleo and Keto too. 

Food styling
Vegan curry, pumpkin curry, low carb curry, Modern Food Stories
Vegan Coconut Curry with Roast Pumpkin and Kale
Overview
Serves:
2
Cooking Time: 30 - 40 minutes
Ingredients
  • 575 g Pumpkin
  • 1 tbs extra virgin olive oil
  • Pinch Sea salt or Pink himalayan
  • 1 tsp paprika
  • 100 g kale, shredded
  • 220 ml (1 can) coconut milk
  • 1 heaped tsp almond or cashew butter
  • 1/2 cup homemade stock
  • 1 tbsp lime juice
  • 1/2 lime zest
  • 1 tsp coconut aminos
  • 400 g cauliflower florets
  • 2 tbsp coconut oil (I like Coconut Merchant)
Thai Paste
  • 1 large banana shallot (45g)
  • 2 cloves garlic
  • 1 small (2g) red chilli
  • 1 tbsp grated fresh ginger
  • 7 g fresh lemongrass, finely chopped
  • 1 tsp tumeric powder
  • Pinch of salt and cracked black pepper
  • 1 tsp ground coriander
To Serve
  • 2 tbsp fresh coriander, chopped
  • 30 g almonds or cashews
  • 10 g desiccated coconut or coconut chips
Method
  • Preheat the oven to 190C (fan assisted.)
  • 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.
Print Recipe
Overview
Serves:
2
Cooking Time: 30 - 40 minutes
Ingredients
  • 575 g Pumpkin
  • 1 tbs extra virgin olive oil
  • Pinch Sea salt or Pink himalayan
  • 1 tsp paprika
  • 100 g kale, shredded
  • 220 ml (1 can) coconut milk
  • 1 heaped tsp almond or cashew butter
  • 1/2 cup homemade stock
  • 1 tbsp lime juice
  • 1/2 lime zest
  • 1 tsp coconut aminos
  • 400 g cauliflower florets
  • 2 tbsp coconut oil (I like Coconut Merchant)
Thai Paste
  • 1 large banana shallot (45g)
  • 2 cloves garlic
  • 1 small (2g) red chilli
  • 1 tbsp grated fresh ginger
  • 7 g fresh lemongrass, finely chopped
  • 1 tsp tumeric powder
  • Pinch of salt and cracked black pepper
  • 1 tsp ground coriander
To Serve
  • 2 tbsp fresh coriander, chopped
  • 30 g almonds or cashews
  • 10 g desiccated coconut or coconut chips
Method
  • Preheat the oven to 190C (fan assisted.)
  • 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.
Print Recipe

I love healthy food…

Join me and start feeling your healthiest yet. Receive my recipes and health advice straight to your inbox.