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)