2 green chillies
2 garlic cloves, peeled
1 stick lemongrass
1 tbsp curry powder
1 tbsp turmeric
¼ cup cold-pressed extra virgin coconut oil, plus extra for cooking
250ml coconut milk, canned
250ml coconut cream, canned
500g pumpkin, peeled & roughly chopped
500g organic non-GMO tofu, diced into 2cm cubes
1 bunch broccolini, diced
1 zucchini, diced
1 lemon, diced into wedges
¼ bunch coriander
Sea salt & pepper, to taste
Halve chillies and remove seeds.
Roughly chop along with garlic and lemongrass and blend with curry powder, turmeric and oil until a paste forms.
If you are unfamiliar with lemongrass, simply remove the tough outer leaves and the bulb (end) and slice the stalk using all of the fleshy part. Stop slicing when you get to the greener, more woody section.
Heat 1 tbsp oil in a large pan and cook paste for two minutes or until fragrant.
Add coconut milk, coconut cream, and pumpkin and simmer for 15 minutes. Season with salt and pepper to taste.
Add chopped, washed greens and tofu and simmer for 10 minutes.
Thoroughly wash cauliflower.
De-stem, dice into small pieces and blitz in a food processor or blender, (or simply grate) until it resembles rice.
Lightly sauté in remaining coconut oil.
Serve curry on top of cauliflower rice with fresh coriander and a lemon wedge.
Leftovers will keep in the fridge for 3-4 days.