Squash
Curry With Ginger + Lime Cauliflower Rice
Serves 3–4
Ingredients
- 1 cup/50g
fresh cilantro, leaves cut from the stalks and finely chopped
- 2
tablespoon red curry paste
- 1 14 oz.
can coconut milk
- 1
tablespoon tomato pureé
- ½ teaspoon
turmeric
- 1
tablespoon coconut oil
- 1 white
onion, finely chopped
- pinch salt
- 14oz/400g
butternut squash or pumpkin, peeled and cubed
- 5oz/150g
green beans, ends cut off
- 2oz/50g
spinach
- juice of 1
lime
Ginger + Lime Cauliflower Rice Ingredients
- 1
cauliflower, outer leaves discarded and roughly chopped
- 1
tablespoon coconut oil
- zest and
juice of 1 lime
- 1
tablespoon fresh grated ginger
- 2
tablespoon chopped fresh coriander
- 3
tablespoon water
Preparation:
1. In a food processor or blender blend the coriander
stalks, red curry paste, coconut milk, tomato purée and turmeric.
2. Heat the coconut oil in a pan over a medium heat
for 1 minute. Put the onions into the pan. Sauté them for 5 minutes with a
pinch of salt. Add the squash and stir-fry for 1 minute, then pour in the blended
mix, bring to a simmer and let this cook for 10 minutes. Add the green beans
and spinach and cook for another 20 minutes until the pumpkin is cooked
through.
3. Meanwhile, make the Ginger + Lime Rice. Put the
roughly chopped cauliflower into a food processor and process for a few minutes
until you get a rice-like consistency.
4. Heat the coconut oil in a large frying pan, and
throw in the lime zest with the ginger and coriander. Stir for 30 seconds, then
add the cauliflower, 3 tablespoons water and the juice of the lime. Cook for 5
minutes, until cooked through.
5. Scatter the cilantro leaves over the curry with a
squeeze of fresh lime juice, and serve with the ‘rice’.
This recipe is excerpted from Get the Glow: Delicious and Easy Recipes That Will Nourish
You from the Inside Out.
