- 1 large brown onion, finely diced (use food processor)
- 20 grams ghee or butter (about 2 tablespoons)
- 1 tablespoon coconut oil
- 1 tablespoon grated ginger
- 3 large cloves garlic, finely diced or grated
- 500 grams peeled butternut pumpkin/squash, diced into small cubes
- 2 teaspoons garam masala or mild curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon chilli flakes
- 1 teaspoon fish sauce (optional)
- 2 cups chicken or vegetable stock (I used chicken stock)
- about 200 grams coconut cream
- juice of 1/2 lime
- 1/2 teaspoon salt
- 2–3 tablespoons sesame seeds
- 1/2 medium head cauliflower, broken into florets
- handful of fresh coriander chopped
- extra sesame seeds and coconut cream for garnish
- Sauté onion in ghee and coconut oil over medium heat for 5-6 minutes, until softened and slightly golden.
- Add the ginger, squash and garlic and stir through for a minute. Add the spices and stir through. Then add the fish sauce, stock, coconut cream, lime juice, salt and sesame seeds and stir through. Bring to boil, turn down to medium-low and cover with a lid. Cook for about 8-10 minutes.
- In the meantime, either chop or grind the cauliflower florets into small crumbs. I used a food processor and added separated florets in three batches, whizzed a few times for a couple of seconds each time, until finely chopped up but not completely ground up into dust. You can use a knife and chop the cauli super finely.
- After 8-10 minutes of cooking the pumpkin, stir in the cauliflower rice and cook together for 5 minutes, covered with a lid. Stir a couple of times.
- Using a potato masher, press down the cooked mixture a few times to soften the pumpkin pieces slightly. You want some of the pumpkin flesh to become the sauce itself.
- Serve with fresh coriander and a dollop of coconut cream or yoghurt. A few sesame seeds over the top for presentation.