With this recipe you can be creative and use any vegetables and quantities you want depending on how many people you re cooking for. I used the following vegetables and pulses.
1/4 Cauliflower- remainder to make cauliflower rice
2 clove garlic
1 cup of cooked chickpeas
1/4 cup cooked black and green lentils
250-400ml coconut turmeric milk
1/2 jar red curry paste
6-8 Kaffir lime leaves
pinch salt – Sea or Himalayan
1 Tablespoon nutritional yeast
1 Tablespoon Bone broth (optional)
Fry with a drizzle of the extra virgin olive oil onions, garlic.
Add turmeric and coconut milk with the red curry paste, kaffir lime leaves , bone broth , nutritional yeast, chickpeas and lentils and simmer for 10-15 mins with 2 pinches of salt.
Add all remainder vegetables – ingredients.
Cook for a further 30 mins or until cooked.
Mean while blend up cauliflower into cauliflower rice.
When curry is ready serve with cauliflower rice.