Created by ImPat on October 18, 2018
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.
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.
Step 3: Meanwhile, place the cauliflower in a food processor and pulse to a rice like consistency.
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.
Step 5: Just before serving, stir the lime juice and a little extra tamari into the curry.
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.