Vegan Pumpkin Cauliflower Rice Curry I Healthy Recipes I Modern Food Stories

Ingredients

• 430 g pumpkin or butternut squash
• 1 tsp paprika
• 1 tbsp extra virgin olive oil
• 1 tbsp turmeric coconut oil
• 1 medium (500g) cauliflower
• 8 (87g) cherry tomatoes, halved
• 400 ml coconut milk
• 1 cup stock
• 2 bay leaves
• 3 cinnamon sticks
• Salt and cracked black pepper to taste
• 1 - 2 small (4 - 6g) red chillis
• 1 medium (90g) red onion
• 1 heaped tbsp (25g) fresh ginger, grated
• 3 garlic cloves
• 1 heaped tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp yellow mustard seeds
• 10 g fresh lemongrass, finely chopped
• 1 tsp coriander seeds
• Juice of 1/2 lime
• Small handful of fresh, chopped parsley or coriander
• 2 tbsp coconut yoghurt ((I like COYO Natural))