Vegan Pumpkin Caulifower Rice Curry

By Ellie

2 Person

90 Minutes

0 Calories

This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、breakfast recipes、appetizers recipes. Autumn is a time for comfort. As we put to bed our flip flops for another year and slowly say goodbye to the sun, it’s time to batten down the hatches and cook cozy recipes like this Vegan Pumpkin Cauliflower Rice Curry.

Ingredients

To Serve

2 tbsp. coconut yoghurt (I like COYO Natural)
Small handful of fresh, chopped parsley or coriander
Juice of 1/2 lime

Curry Paste

1 tsp. coriander seeds
10 g fresh lemongrass, finely chopped
1 tsp. yellow mustard seeds
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 heaped tsp ground turmeric (I like CM Naturals Turmeric)
3 garlic cloves
1 heaped tbsp (25g) fresh ginger, grated
1 medium (90g) red onion
1 - 2 small (4 - 6g) red chillis

Salt and cracked black pepper to taste
3 cinnamon sticks
2 bay leaves
1 cup stock
400 ml coconut milk (I like Coconut Merchant Coconut Milk)
8 (87g) cherry tomatoes, halved
1 medium (500g) cauliflower
1 tbsp. turmeric coconut oil
1 tbsp. extra virgin olive oil
1 tsp. paprika
430 g pumpkin or butternut squash

Method

01

Preheat the oven to 180℃ (fan assisted) or 200℃ / 400℉.
02

Cut the pumpkin in half and remove the seeds. Peel and slice into thick wedges. No need to peel if using Hokkaido as I did. Place on a baking tray and toss with 1 tsp paprika, 1 tbsp of olive oil and a pinch of salt. Roast for 30 minutes.
03

Meanwhile, prepare the curry paste. Dry fry the mustard and coriander seeds in a pan on a low heat for 1 minute. Add to a blender, along with the onion, garlic, lemongrass, chili, and tomatoes. Blitz till fine or leave chunkier if that's how you prefer it. Option to use a pestle and mortar and remove the tomato skins if you like.
04

Heat the coconut oil in a pan. Add the blitzed curry paste plus the spices (ground coriander, cumin, and turmeric) and gently saute on a medium/ low heat until the onion is translucent (approx 2 minutes.)
05

Add the stock, coconut milk, season and simmer for 15 minutes until the sauce starts to thicken.
06

Remove the leaves and stalk from the cauliflower. Blitz the florets in a food processor using the S blade until they resemble a rice consistency. Pour into the coconut milk sauce, stir and remove from the heat. Do not cook the cauliflower.
07

Remove the pumpkin from the baking tray temporarily. Fill the tray with cauliflower rice curry. Place the pumpkin back on top. Add the cinnamon sticks and bay leaves. Cover with tin foil and place in the oven for 20 minutes.
08

Remove the tin foil and gently stir the cauliflower rice and place it back in the oven for 30 minutes or until all the juices have absorbed into the cauliflower.
09

Season to taste and serve with a squeeze of lime, chopped fresh parsley or coriander, and coconut yogurt.

Related Tags

Vegan Pumpkin Caulifower Rice Curry

3.5

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Prep Time 30 Mins
Cook Time 60 Mins
Total Time 90 Mins

02 Ingredients

To Serve

2 tbsp. coconut yoghurt (I like COYO Natural)

Small handful of fresh, chopped parsley or coriander

Juice of 1/2 lime

Curry Paste

1 tsp. coriander seeds

10 g fresh lemongrass, finely chopped

1 tsp. yellow mustard seeds

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 heaped tsp ground turmeric (I like CM Naturals Turmeric)

3 garlic cloves

1 heaped tbsp (25g) fresh ginger, grated

1 medium (90g) red onion

1 - 2 small (4 - 6g) red chillis

Salt and cracked black pepper to taste

3 cinnamon sticks

2 bay leaves

1 cup stock

400 ml coconut milk (I like Coconut Merchant Coconut Milk)

8 (87g) cherry tomatoes, halved

1 medium (500g) cauliflower

1 tbsp. turmeric coconut oil

1 tbsp. extra virgin olive oil

1 tsp. paprika

430 g pumpkin or butternut squash

03 Method

Step 1

Preheat the oven to 180℃ (fan assisted) or 200℃ / 400℉.

Step 2

Cut the pumpkin in half and remove the seeds. Peel and slice into thick wedges. No need to peel if using Hokkaido as I did. Place on a baking tray and toss with 1 tsp paprika, 1 tbsp of olive oil and a pinch of salt. Roast for 30 minutes.

Step 3

Meanwhile, prepare the curry paste. Dry fry the mustard and coriander seeds in a pan on a low heat for 1 minute. Add to a blender, along with the onion, garlic, lemongrass, chili, and tomatoes. Blitz till fine or leave chunkier if that's how you prefer it. Option to use a pestle and mortar and remove the tomato skins if you like.

Step 4

Heat the coconut oil in a pan. Add the blitzed curry paste plus the spices (ground coriander, cumin, and turmeric) and gently saute on a medium/ low heat until the onion is translucent (approx 2 minutes.)

Step 5

Add the stock, coconut milk, season and simmer for 15 minutes until the sauce starts to thicken.

Step 6

Remove the leaves and stalk from the cauliflower. Blitz the florets in a food processor using the S blade until they resemble a rice consistency. Pour into the coconut milk sauce, stir and remove from the heat. Do not cook the cauliflower.

Step 7

Remove the pumpkin from the baking tray temporarily. Fill the tray with cauliflower rice curry. Place the pumpkin back on top. Add the cinnamon sticks and bay leaves. Cover with tin foil and place in the oven for 20 minutes.

Step 8

Remove the tin foil and gently stir the cauliflower rice and place it back in the oven for 30 minutes or until all the juices have absorbed into the cauliflower.

Step 9

Season to taste and serve with a squeeze of lime, chopped fresh parsley or coriander, and coconut yogurt.

04 Author