Ingredients

• 225g cauliflower florets
• 100g kale
• 1 lime
• 1 tbsp garlic
• 1 tbsp ginger
• 2 tbsp yellow curry paste
• 1 cup pumpkin puree
• 3 tsp maple syrup
• 1/2 cup cashes
• 3/4 cup organic red quinoa
• 36g sliced shallot
• 8g cilantro
• 1 can coconut milk
• 1/3 cup crispy onion

Spice Blend

• 1 tsp turmeric
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger

Directions

1. Cook Quinoa

• Rinse and drain red quinoa ina fine mesh sieve.
• Follow cooking instructions according to package.

2. Prepare ingredients

• Cut cauliflower florets into 3/4 inch pieces.
• Trim stems from kale and slice leaves into 1 inch ribbons. Slice stems into 1/4 inch pieces.
• Pick and chop cilantro leaves.
• cut lime in half

3. The Curry

• Heat 2 tbsp. olive oil in a large saucepan over medium heat.
• Once hot, add shallots, kale stems, and cauliflower to saucepan.
• Cook for 3-4 minutes, or until vegetables are starting to brown.
• Add garlic, ginger, spice blend, and curry paste to saucepan.
• Cook for 1 minute or until fragrant.
• Add coconut milk, maple syrup, pumpkin puree, and 1/2 cup water to saucepan.
• Bring to a low boil then reduce heat to medium-low.
• Cook for 10-12 minutes, stirring occassionally until curry thickens and cauliflower is fully tender.
• Add kale and cook 2-3 minutes, or until bright green and tender.
• Season to taste with salt and pepper
• Stir in cashews and squeeze in lime juice to taste just before serving.

4. Plate and Serve

• Divide quinoa into bowls.
• Ladle curry on top of quinoa.
• Garnish with cilantro and crispy onions.
• Enjoy!