Ingredients
- Ginger root (2cm piece, peeled and chopped)
- 2 garlic cloves, minced
- 1 red chilli, seeded and finely chopped
- 4 kaffir lime leaves
- 1 stem lemongrass, white part only chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 2 spring onions, sliced
- 1 teaspoon coconut oil
- 1 teaspoon tamari, (a dash was called for) and extra to serve
- 400 ml coconut cream (can of)
- 500 grams pumpkin (peeled and seeded and diced, 1/2 small pumpkin stipulated)
- 1 cup chopped green beans
- Broccoli (1/2 head, roughly chopped)
- 2 curry leaves
- 225 gram bamboo shoots (can of drained)
- 1 cauliflower head, roughly chopped
- 1 lime, juiced
- 1 cup cashew nuts (roasted and chopped)
- 1 bunch coriander, leaves and stems roughly chopped
- Lime wedges, to serve (optional)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Meanwhile, place the cauliflower in a food processor and pulse to a rice like consistency.
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Step 4: 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.
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Step 5: Just before serving, stir the lime juice and a little extra tamari into the curry.
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Step 6: Serve the curry on top of the cauliflower rice, garnished with chopped cashews and coriander, with lime wedges on the side, if using.
We hope you enjoy this recipe!
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