INGREDIENTS
575 g Pumpkin
1 tbs extra virgin olive oil
Pinch Sea salt or Pink himalayan
1 tsp paprika
100 g kale, shredded
220 ml (1 can) coconut milk
1 heaped tsp almond or cashew butter
1/2 cup homemade stock
1 tbsp lime juice
1/2 lime zest
1 tsp coconut aminos
400 g cauliflower florets
2 tbsp coconut oil
1 tbs extra virgin olive oil
Pinch Sea salt or Pink himalayan
1 tsp paprika
100 g kale, shredded
220 ml (1 can) coconut milk
1 heaped tsp almond or cashew butter
1/2 cup homemade stock
1 tbsp lime juice
1/2 lime zest
1 tsp coconut aminos
400 g cauliflower florets
2 tbsp coconut oil
THAI PASTE
1 large banana shallot (45g)
2 cloves garlic
1 small (2g) red chilli
1 tbsp grated fresh ginger
7 g fresh lemongrass, finely chopped
1 tsp turmeric powder
Pinch of salt and cracked black pepper
1 tsp ground coriander
2 cloves garlic
1 small (2g) red chilli
1 tbsp grated fresh ginger
7 g fresh lemongrass, finely chopped
1 tsp turmeric powder
Pinch of salt and cracked black pepper
1 tsp ground coriander
TO SERVE
2 tbsp fresh coriander, chopped
30 g almonds or cashews
10 g desiccated coconut or coconut chips
30 g almonds or cashews
10 g desiccated coconut or coconut chips
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