2 cups of brown rice or quinoa, cooked
Red curry paste (just herbs and spices, no added sugar/salt — read the label)
1 onion, diced
1 clove of crushed garlic
1⁄2 butternut pumpkin, diced into 2cm cubes
2 small sweet potatoes, diced
1 red capsicum, sliced
1 bunch of spinach/kale (or similar)
1 can of coconut milk (full cream)
5 medjool dates, chopped (optional)
- Use 2tbs of curry paste and fry in a non-stick pan until fragrant. Add garlic and onion and stir (use a little water if sticking). Add pumpkin & potato, dates, coconut milk and if necessary a small amount of water to create enough liquid.
- Allow to cook until pumpkin becomes soft. Add capsicum & cook for a further 3-4 minutes before adding spinach. Season with Salt and pepper, serve with brown rice or quinoa.
You can also use any selection of vegetables for a traditional vegetable curry, I throw in some chick peas for added protein.
Adapted from Nat Kringoudis’ – ‘Fertilise Yourself’ eBook.