Containing seven serves of vegetables, this curry is a great source of goodness and is regarded as a family favourite. Serves six.
Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Transfer to slow cooker.
Add coconut cream, capsicum and pumpkin to slow cooker. Season. Cover. Cook on high for one hour 30 minutes (or low for three hours). Add cauliflower and tomato. Cook for 15 minutes. Add beans and chickpeas. Cook for a further 30 minutes or until beans are just tender.
Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.
This recipe prides itself on its ability to incorporate all of your favourite Asian flavours, using fresh vegetables and herbs. Don't be fooled — this dish packs a serious punch. Serves two.
Sauté onion, lemongrass, chilli, coriander stalks, galangal, turmeric and kaffir lime leaves in coconut oil, on medium heat, for 2–3 minutes.
Add pumpkin, garlic, vegetable stock, lime peel, fish sauce and vegetable stock and bring to boil. Turn the heat down and simmer for 15 minutes, until pumpkin is soft when poked with a knife.
Remove turmeric, galangal, lime peel and lemongrass from the soup and transfer the rest to a food processor or a blender. Purée until smooth, then add coconut cream and lime juice. Whiz a couple more times to incorporate.
This is a delicious low-carb, sugar-free mocha cake which tastes just like fudge. Makes 12 servings.
Beat natural sweetener and coconut oil/butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream.
Sift the coconut/almond flour and bicarb in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined.
Pour batter into the vessel you are cooking in.
Bake until a toothpick inserted in centre comes out clean, two to four hours on low in a slow cooker.