Our lovely friend Jo from Modern Food Stories has rustled up this flavoursome curry, full of warming and nourishing spices specifically aimed to keep inflammation in the body in check. We all know that Omega 3 has plenty of anti-inflammatory benefits but if you're vegan, turmeric, ginger, garlic, kale and almonds are also some of the best anti-inflammatory foods you can eat. Coconut milk and oil are also powerful antifungals, wonderful for keeping your gut healthy and happy.
Hands on Cooking Time - 30 - 40 minutes
Overall Cooking Time - 30 - 40 minutes
575g of pumpkin
1 tbsp of extra virgin olive oil
1 tsp of paprika
Pinch of sea or Pink Himalayan salt
100g of kale, chopped
1 can (220ml) of coconut milk
1 heaped tsp of cashew or almond butter
1/2 cup of vegetable stock (or chicken, but then it's not vegan)
1 tbsp of lime juice plus zest of 1/2 lime
1 tsp of coconut aminos
Florets from 1 medium cauliflower (440g)
2 tbsp of coconut oil
1 large banana shallot (45g)
2 garlic cloves
1 small red chilli (2g), seeds removed
1 tbsp of grated ginger
1 tsp of turmeric
1 tsp of ground coriander
7g of fresh lemongrass (chopped)
Pinch of salt and pepper
2 tbsp of fresh coriander
30g of almonds or cashews
10g of desiccated coconut or coconut chips
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. 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.
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 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 curry and finish with a sprinkling of fresh coriander and coconut.
Photos by Modern Food Stories.
Looking for a simple and nutritious breakfast idea? Click here for Jo's recipe delicious immunity bites.