PUMPKIN AND CAULI CURRY
INGREDIENTS:1 large onion - diced
2 cloves garlic - crushed
2.5cm ginger - grated
1 tsp ground turmeric
1 tsp ground coriander
2 tbs tomato puree
1 butternut pumpkin - peeled and chopped into cubes
1 tin coconut milk
300ml bone broth or stock
1 cauliflower - chopped
1 tbs tamari
Juice of 1 lime
METHOD:Heat coconut oil in a large pan and gently fry onion over medium heat.
Add garlic, ginger, spices and cook until fragrant, then stir through tomato paste.
Add the pumpkin, coconut milk and stock and simmer for 10 minutes with the lid on.
Add cauliflower and simmer for another 5 minutes.
Add tamari and lime juice. Garnish with coriander