October 18, 2018
Comfort Food, Dinner, Main Dish,
Nuts/Seeds, Cashew Nut, Vegetables, Cauliflower, Pumpkin , Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Potluck, Weeknight Meals, Food Processor, Stove Top, Vegan, Vegetarian more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Place the ginger, garlic, chilli, lime leaves, lemongrass, ground spices, spring onion, coconut oil and tamari in a food processor and glend for a few minutes until smooth.
Transfer to mixture to a large saucepan and add the coconut cream, pumpkin, beans, broccoli, curry leaves and bamboo shoots and bring to the boil, then reduce h=the heat to low and simmer for 10 minutes or until the pumpkin is tender.
Meanwhile, place the cauliflower in a food processor and pulse to a rice like consistency.
Heat a wok or large frying pan over medium heat and ad the cauliflower rice and cook for 4 to 5 minutes or until lightly browned.
Just before serving, stir the lime juice and a little extra tamari into the curry.
Serve the curry on top of the cauliflower rice, garnished with chopped cashews and coriander, with lime wedges on the side, if using.
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