This coconut and turmeric curry is a delicious and hearty meal made fresh and light with the combination of sticky kaffir lime black rice. Black rice is super rich in antioxidants and has a nutty and earthy flavour. Your friends will be very impressed if you serve this up, it looks totally restaurant-worthy!
2 tbsp coconut mylk powder + 1 cup water
2 cups chickpeas (cooked)
2 cups diced pumpkin
1 white onion, chopped
3 cloves garlic, crushed
1 cup cauliflower florets
2 ½ tsp curry powder
1 tsp turmeric powder
Pinch of salt and pepper
In a large saucepan, bring about 4 cups of water to a boil.
Rinse the black rice and add to the saucepan then cover and reduce to a simmer.
Add the onions and garlic to a pan and sautee on medium heat.
Add the curry powder, turmeric, salt and pepper to the pan along with a splash of water to form a paste.
Make your coconut mylk by mixing together the coconut mylk powder and water.
Add the coconut mylk to the pan with the curry base and stir.
Add the chickpeas, pumpkin and cauliflower, cover and let simmer until the pumpkin and cauliflower are cooked through.
In the last ten minutes of cooking the black rice, add the kaffir lime leaves and coconut sugar.
Once the rice is cooked, remove from the heat and leave covered for about 10 minutes.
Serve the curry and the rice in a bowl and top with coriander and a sprinkle of coconut.
Contributed by Ella Farrugia aka @thecuriousavocado.