A warming pumpkin curry to tantalise your autumn taste buds. Although I’m not a vegan myself I still like to make meals that don’t contain animal products to reduce the old carbon footprint. I also enjoy these meals especially on a Monday with it being #MeatFreeMonday

Serves 2

Ingredients:

• 400g Pumpkin Puree

• 300g Sweet Potato

• 300g Cauliflower

• 150g Red Pepper

• 150g Red onion

• 1 Tin Reduced Fat Coconut Milk

• 1 Cup Water

• 2 tsp Cinnamon

• 2 tsp Ground Ginger

• 1/2 tbsp Curry Powder

Method:

1. Cut your red pepper and red onion into large chunks. Stir fry in coconut oil on the hob to soften and cook the veg.

2. Then peel and cut your sweet potato and cauliflower into large chunks (If they are too small it will just become mush)

3. To a large pot add 1 tin of coconut milk, 400g pumpkin puree, 1 cup of cold water and all your spices. Leave to warm for 5 minutes.

4. Then add the raw sweet potato, raw cauliflower and cooked red onion and pepper to the liquid mixture.

5. Allow the curry to boil and then turn the heat down to allow it to simmer and reduce down for 30-40 mins.

Note: It will seem very liquid to start with but it will reduce down given time. Also make sure you continue to stir it every 5-10 mins to stop the veg getting burnt on the bottom of the pan.

Serving:

• I like to serve the curry with quinoa as it is a grain that is higher in protein.

• You could even serve the curry in mini squashes for fun way to eat your dinner !

Macros for 1/2 the recipe:

• Calories: 430

• Carbs: 65g

• Protein: 12g

• Fats: 26g

As always if you make the recipe share it and use #LeishasFitRecipes So I can see it !