Pumpkin Curry

What a simple and delicious way to get a stack of extra veg into your day! This recipe, with brown rice, is an excellent option to include on your heavy weight training days to fill up your muscles with fuel! Or if you're on a lower carb day; sub the rice out for riced-cauliflower instead.

INGREDIENTS:

• 1 brown onion, sliced

• 4 cloves garlic, crushed

• 1 pumpkin, diced into small cubes

• 2 large potatoes, diced into small cubes

• 1 carrot, peeled and sliced

• 1 broccoli, broken into florets

• 1 cup of green peas

• 1 cup of green beans

• 1 red chilli

• 2 tbsp mustard seeds

• 2 tbsp ground cumin

• 2 tbsp turmeric

• 2 tbsp ginger

• 1 red chilli

• 4 x kafir lime leaves, sliced finely

• 1 cup of thai basil chopped roughly

• 1-2 tsp chilli powder

• 1 cup of full fat Greek yoghurt or coconut yoghurt

• Olive or Coconut oil

• 1 cup of Cauliflower rice or brown rice per serve

• A handful of beansprouts to serve

• salt and pepper to taste

METHOD:

1. Place your onion, garlic and chilli in a deep pan on a moderate heat. Fry for a couple of minutes in olive or coconut oil.

2. Add your pumpkin, potato and carrots to the pan. Allow to 'catch' for a few minutes.

3. Add your mustard seeds, kafir lime leaves, cumin, turmeric, chilli powder and ginger to the pan and cook off for a few minutes.

4. Add your yoghurt and around 100ml of water.

5. Add your broccoli, green beans and peas to the pan and stir. Check the consistency.

6. Reduce the heat and add the lid. Cook this on a low-medium heat for around 20 minutes.

7. If you need to cook your rice do so now: For cauliflower rice:Throw the florets into a food processor and blitz until it resembles rice grains. Transfer to a bowl and heat in microwave for approx. 2 mins or toss in a heated pan with a little olive oil

8. After 20 minutes check the vegetables to see if they are cooked. If so add in your thai basil and a handful of coriander.

9. Serve onto the rice/cauli rice and top with beansprouts.

10. Season to taste.