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Wellness Wednesday- Pumpkin Masala Curry and Coconut Cauliflower Rice

Pumpkin Masala Curry and Coconut Cauliflower Rice

We've done it... we've mad it to Fall Comfort foods and we couldn't be happier. With the summer heat a distance memory (at least for this week in Ventura) it's time to bring in the creamier and heavier dishes for the season.

Our very own Casey Buccino whipped up this tasty treat. I was late night IG scrolling and came across her photo. I begged her to share the recipe with us. I was instantly reminded of all the meals I enjoyed at Mary's Secret Garden over the years and longed for the delicious vegan "home cooked" meals.

Needless to say that as you all are reading this, I'm more than likely enjoying this delicious dinner at my house tonight. Check out the recipe and details below.

Pumpkin Masala Curry and Coconut Cauliflower Rice

2 Tbs of Ghee (or coconut oil for vegan)

1/2 Onion

1 large Clove of Garlic

2 Tbs of Garam Masala

1/2 tsp Cinnamon

1/4 tsp Cayenne

1/2 tsp Cardamom

1/4 tsp Nutmeg

Pinch of saffron

1 Whole Tomato Diced

1 Whole Butternut Squash

Shaved Brussel sprouts

1 Head of Broccoli

1/2 cup Coconut Milk

1/4 cup Organic Pumpkin Purée (PUMPKIN only)

1 Tbs Maple Syrup

Fresh Cilantro for garish - optional

Coconut Cauliflower Rice

1 Tbs Coconut Oil

1 Bag of Cauliflower Rice

Salt to taste

Pepper to taste

Curry Instructions:

Heat the ghee in a pot and then add onion and garlic till browned. Once the onion and garlic have browned add all of the spices (except salt and pepper). Stir generously.

Once the spices are mixed add the tomato and dash of water to make a sauce. Let the tomatoes come to a simmer for a couple of minutes. Then add all the remaining veggies; squash, broccoli, Brussel sprouts. Stir in the desired amount of salt and pepper. Cover for 10 minutes, stirring occasionally (or until veggies are slightly soft).

Next add the coconut milk, pumpkin purée and maple syrup. Mix well. Cover pot until everything boils. Check for texture of veggies and enjoy!!!

For Rice:

While the Curry is boiling heat coconut oil. Stir in the cauliflower rice. Cook for approximately 5 minutes. Add salt and pepper to taste. Cool until soft like rice.

Casey's Tip: You can mix this all together. I like to put the "rice" In the bottom of the bowl then add the masala veggies on top. I topped mine with "Harissa Salsa" from Trader Joe's. But you can experiment with different chutneys, hot sauces etc.

We hope you enjoy!

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