On a chilly winter night, when you crave something nourishing and warm, you will be glad you made this. The colour and flavour of the toasted coconut cauli rice, the creamy and spicy chickpea curry and the scrumptious roast pumpkin (winter squash) are just perfect. Plus, this combination is packed full of anti-inflammatory turmeric, fibre and healthy, whole, plantbased fats to nourish your body.
Prep time: 10 minutes
Cook time: 40 minutes
500 g (1 lb 2 oz) pumpkin (winter squash), sliced
1 tablespoon coconut aminos*
1 pinch salt
TOASTED COCONUT CAULI RICE
80 g (2¾ oz/½ cup) cashew nuts
½ head (about 400 g/14 oz) cauliflower
15 g (½ oz/¼ cup) shredded coconut
1 onion, diced
2 garlic cloves, minced
225 g (8 oz) cherry tomatoes
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons garam masala
½ teaspoon chilli flakes
250 g (9 oz) canned chickpeas, drained and rinsed
250 ml (8½ fl oz/1 cup) coconut milk
¼ teaspoon salt
juice of 1 lemon
15 g (½ oz/½ cup) coriander (cilantro) leaves, plus extra to serve
45 g (1½ oz/1 cup) English spinach
Preheat the oven to 180°C (350°F) fan‑forced. Lay the pumpkin out on a baking paper–lined tray, sprinkle with the coconut aminos and salt and place in the oven for 40 minutes while you prepare the rest of the dish.
Pulse the cashew nuts and cauliflower florets in a food processor until you get a rice-like consistency. Add the coconut and stir it through. Spread the mixture on a second baking paper–lined tray and place in the oven. Stir after 10 minutes, then return to the oven for a further 10 minutes.
For the curry, add the onion, garlic, tomatoes and spices to a food processor. Blend until a liquid is formed.
Heat a non-stick frying pan on low. Add the onion and tomato mixture and stir well. Leave to simmer for about 5 minutes. Add the chickpeas and coconut milk. Simmer until the liquid reduces again. Add the salt and the lemon juice. Turn the heat off and stir in the fresh coriander and English spinach.
Divide the pumpkin, toasted cauli rice and curry between two plates and enjoy.
This recipe was published with permission in Issue 66 of The Art of Healing magazine. It is an extract from Whole by Harriet Birrell published by Hardie Grant Books. Photographer: © Nikole Ramsay.