Pumpkin-curry with cauliflower rice
For 2 people
Cauliflower rice:
  • Coconut oil
  • 1 small cauliflower
  • sesame seed
Curry:
  • coconut oil
  • 300g Hokkaido pumpkin, diced
  • onions, chopped
  • 1 clove of garlic, pressed
  • Approx 2cm ginger, chopped
  • 1-2 tsp turmeric
  • 1 tbsp curry paste (e.g. massamam curry)
  • 300ml coconut milk
  • Fresh coriander
  • Pomegranate seeds as desired
  1. Heat 1 tsp coconut oil in a frying pan, add onions and fry until translucent. Add the garlic, ginger and pumpkin cubes and fry briefly.
  2. Add coconut milk and curry paste, stir until the paste has dissolved. Cover and cook on low heat until the pumpkin is soft - about 15-20 minutes.
  3. In the meantime, cut the cauliflower into small pieces and finely chop the florets in the cutter/nutribullet until they are about the size of rice grains.
  4. Heat 1 tsp coconut oil in a frying pan. Add cauliflower rice and sesame seeds and fry for 5 minutes.
  5. Put curry and cauliflower rice in a bowl and garnish with fresh coriander and pomegranate seeds.
Balancing effect on:
Sacral chakra
Heart chakra
Balace your energy
Food for the soul
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