Serves 10
Curry:
- 2x Mingle Natural Seasoning Sachet | Japanese Curry
- 1tbsp Nutra Organics Beef Bone Broth
- Half butternut pumpkin
- 4 carrots
- 2 brown onions
- 8 garlic cloves
- 200g nuttlex light butter (or regular butter)
- 200g Smart protein flour
Creamy coconut rice
- 280g Good Society Co. Creamy rice | Unflavoured
- 800ml light coconut milk
- 1lt water
- Kaffir lime leaves (optional)
- 1tbsp desiccated coconut
Method:
- Make roux by melting butter on low heat and mix in flour, add dashes of water if needed to create a smooth consistency.
- Add in 2 packets of mingle Japanese curry spice blends to roux mixture, mix until well combined and smooth. Set aside
- Add onions, garlic, carrots and pumpkin to a large pot.
- Add water to pot until just covering vegetables
- Add in Nutra organics broth powder
- Bring to a simmer and cover pot with lid. Cook for 5 minutes
- Remove approximately 1-1.5cups of liquid from the vegetables and add to roux mixture
- Whisk until smooth and no lumps.
- Add roux mixture to vegetables, cover with lid and allow to cook until vegetables are just cooked.
Coconut creamy rice
- Add creamy rice, coconut milk, water, desiccated coconut and kaffir lime leave to rice cooker or pot
- Whisk continuously until cooked through and creamy.
Macros:
P: 10.3G
C: 53.4G
F: 22.2G
Calories: 456