Ingredients

Base:

• 1 1/2 Tbsp oil
• 2 medium onion chopped small
• 2 Tbsp minced fresh ginger
• 2 Tbsp minced garlic
• 1 small red chilli (or 1/2 tsp chilli powder)
• 3 Tbsp yellow (or red) curry pasteAdditions:
• 3 1/2 cups pre-cooked cubed pumpkin or butternut squash
• 1 can coconut cream
• 2 Tbsp maple syrup
• 1 tsp ground turmeric
• 1 healthy pinch sea salt (~1/4 tsp)
• 2 Tbsp lemon juice (optional)Fillers:
• 1 large red pepper chopped into chunks
• 1 cup chopped broccoli, other green veggies like zucchini, spinach leaves, etc also work well.
• Lentils (pre-cooked) are an optional extra
• Pre-fried small chicken pieces

For Serving

• Brown rice, Quinoa, or similar
• 2/3 cup roasted cashews
• Fresh coriander leaves
• Lemon juice

Method

1. In a large pot add oil and sauté onion, garlic, ginger, chilli.
2. When onion starts to turn translucent stir in the curry paste.
3. After a couple of minutes add the pre-cooked pumpkin, leave for another few minutes and then pureé everything in blender.
4. Put pureed mixture back in the large pot and add the rest of the ‘Additions’.
5. Add chopped veggies/fillers (only add spinach 2mins before serving). Pre-cook any meat.
6. Let simmer for over 15 mins, cook rice/quinoa, and toast cashews.
7. Serve on rice/quinoa with toasted cashews, lemon juice, and coriander leaves.