Eat

Pumpkin, potato and cauliflower thai curry

May 10, 2017
Eat

Pumpkin, potato and cauliflower thai curry

May 10, 2017

Winter is coming, which means warming, hearty, comfort food 🙂 There is nothing more comforting than a nice warm curry on a cold night especially when it’s loaded with healthy vegetables.

I made and shot this recipe with white rice (which I don’t eat that often) so feel free to use brown rice, quinoa or cauliflower rice. Similarly, if you are adopting a low GI diet you could use sweet potato instead of potato

You will need:

1 brown onion, sliced

4 cloves garlic, crushed

1 pumpkin, diced into small cubes

2 large potatoes, diced into small cubes

1 carrot, peeled and sliced

1 broccoli, broken into florets

1 cup of green peas

1 cup of green beans

1 red chilli

2 tbsp mustard seeds

2 tbsp ground cumin

2 tbsp turmeric

2 tbsp ginger

1 red chilli

4 x kafir lime leaves, sliced finely

1 cup of thai basil chopped roughly

1-2 tsp chilli powder

400ml coconut milk

Olive or Coconut oil

White rice, Freekeh, cauliflower rice or brown rice to serve

handful of beansprouts to serve

salt and pepper

Serves 4 – 6

Method:

  • Place your onion, garlic and chilli in a deep pan on a moderate heat. Fry for a couple of minutes in olive or coconut oil.
  • Add your pumpkin, potato and carrots to the pan. Allow to ‘catch’ for a few minutes.
  • Add your mustard seeds, kafir lime leaves, cumin, turmeric, chilli powder and ginger to the pan and cook off for a few minutes.
  • Add your  coconut milk and around 100ml of water.
  • Add your broccoli, green beans and peas to the pan and stir. Check the consistency, if you want it a bit thicker add some more coconut milk if its too thick add a splash more water.
  • Reduce the heat and add the lid. Cook this on a low-medium heat for around 20 minutes.
  • If you need to cook your rice/freekeh or quinoa do so now.
  • After 20 minutes check the vegetables to see if they are cooked. If so add in your thai basil and a handful of coriander
  • Serve onto the rice/quinoa freekeh and top with beansprouts.
  • Season to taste
  • Enjoy x x

Notes:

  • Feel free to change the vegetables as you see fit.
  • This is a great dish for meal prep as it can be frozen
  • I have written and prepared this recipe for the Chefs Palate vegetarian/vegan menu. If you are pushed for time or need an extra hand in the kitchen you can order this meal kit in the coming months from their website (see link above). Chefs Palate has affordable weekly vegetarian and vegan, partly prepared meal-kit options for those who want to embrace healthy living but find it hard to prioritise going to the supermarket and spending hours in the kitchen (they also offer meat and fish options) – check them out NOW!
Sophie Benbow

Sophie is a true advocate for health and wellness. Her conscious eating and regular fitness regime has given her knowledge that she wants to share with all of her readers. From her personal recipes to her personal style and training tips you can find it here at sophiebenbow.com.

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