Vegetable based meals are a great health boost, they are a wonderful way to include more fibre rich foods into a meal keeping your digestive tract happy. Vegetarian meals provide a wide variety of nutrients, antioxidants, vitamins, minerals and good quality carbohydrates required for energy and various body functions. If you are not used to vegetarian meals try reducing the meat in a meal each time and adding more vegetables, over time you will find that a lot of meals taste just as good (if not better) without meat. It's great to incorporate #vegetarian meals at least a couple times a week for noticeable health benefits - learn to love your #veggies!!
1 onion sliced
1 clove garlic crushed
2 Large T curry paste (choose one you enjoy the flavour/spice of or make your own), I used a Malaysian Kapitan curry paste.
400 ml coconut cream
1 c vegetable stock
1/2 butternut pumpkin cut into large cubes (approximately 1kg)
1/2 cauliflower cut into large bite sized pieces
400 g can drained and rinsed chickpeas
250 g washed baby spinach
1/2 c raw cashews
1. Heat olive oil in a large fry pan, saute onion and garlic till lightly browned.
2. Add curry paste, cook 1-2 minutes.
3. Stir in coconut cream and stock, combine well.
4. Add in pumpkin and cauliflower, simmer 20 minutes with lid on.
5. Turn off heat, add remaining ingredients and mix through.
6. Serve with brown rice, naan bread or coconut yoghurt biscuits (see recipe below) crumbled over the top.
Coconut flour yoghurt biscuits
These are very crumbly so there is a need to be gentle when cooking, but the flavour is amazing mixed with the curry so it's worth while!
In a bowl combine coconut flour and natural Greek yoghurt (quantities will depend on yoghurt used as some are more watery than others) therefore I just tend to go by feel till I end up with a soft dough that shape into small flat patties about 1 cm thick.
Lightly oil a griddle pan and cook patties till lightly coloured on both sides, use a spatula to turn gently. Serve broken over curry.