I LOVE recipes that are super simple, quick and easy and with the least amount of ingredients possible! This curry is it and it still tastes delicious. I added kale because without a doubt the foods we are most frequently missing in our diet is greens and this is a wonderful way to boost all those detoxifying, alkalising and mineralising qualities elements for our body to enjoy.
Pumpkin is excellent for the spleen which helps to comfort the body and assist in the absorption of nutrients whilst calming the stomach and soothing the sacral chakra emotional centre. Coconut milk is just so nourishing, it loves your liver and boost metabolism, so I’m thinking this is a pretty perfect BeUtiful dish to enjoy!
The Ingredients & The Love…
- 1 tablespoon coconut oil
- 1 onion
- 4 cloves of garlic
- 1 red chilli
- 2cm of fresh ginger
- 2 teaspoons of curry powder
- 4 cups pumpkin peeled and chopped into medium chunks
- 1 cup of coconut milk
- 1/2 cup of rice milk
- 2 cups of shredded kale
- 1 tsp red chilli flakes
- Salt and pepper to taste
Finely chop the onion, crush the garlic cloves, thinly slice the red chilli and finely grate the ginger. Heat the coconut oil in a pan and add all of these ingredients and sauté on a medium heat until the onions are soft and translucent.
Now add the pumpkin and the curry powder and continue to sauté for two minutes.
To this add the coconut milk and rice milk, you can add more or less liquid depending on how you prefer the curry’s texture to be.
Cover and simmer for 15 minutes until the pumpkin is nearly soft. At this point add the chopped kale, red chilli flakes, black pepper and sea salt, stir and simmer for another five minutes.
I love this curry with sticky jasmine Thai rice because it really soaks up all that lovely curry sauce, but you can choose any type of rice or quinoa.
Serve on top of a bed of rice or quinoa, sprinkle more chilli flakes and enjoy.