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

1/2 Broccoli

1 Capsicum

1 Carrot

1 Zucchini

1 Onion,

2 clove garlic

OTHER INGREDIENTS

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)

METHOD

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.

Serve

When curry is ready serve with cauliflower rice.