Butternut squash curry (GAPS, PALEO, AIP, V+)

Anti-inflammatory curry served with cauli rice

Fed up with meat? This no-meat main is actually VEGAN, one of my favourite from my vegan days. Made without the usual seed spices (black mustard, cumin, coriander, fennel seeds and black pepper), and served with cauliflower rice this time to make it AIP. Quick and easy, so simple yet so delicious.

You will need (feeds 3 to 4):
1 medium butternut squash
2 large onions
2 fat garlic cloves
1 cm fresh ginger
1/2 cm fresh turmeric
a good pinch of Himalayan rock salt
2 tbsp coconut oil

For the cauli rice:
1 large head cauliflower
2 large carrots
1 fat garlic clove
2 tbsp coconut oil

small bunch of flat leaf parsley, to serve

1. Clean the butternut squash and dice the bright orange flesh.
2. Melt the coconut oil, add the thinly sliced garlic, ginger and turmeric. Cook for a minute or two to release the wonderful aroma.
3. Add the diced onions and the butternut squash. Cook on medium-high heat tossing the veg so they get covered with the infused oil.
4. Add a splash of water, cover with a lid and cook on low heat for 15 to 20 mins.
5. Break the cauliflower into florets, remove the inner stem. Peel and grate (large hole grater) the carrots.
6. Put the garlic and the cauli pieces into a blender fitter with an S-blade and pulse until grain-like.
7. Melt the coconut oil, add the cauli rice and the grated carrots. Fry for 3 to 4 mins tossing with two wooden spatulas.
8. Add a wee splash of water, cover with a lid and cook on low heat for 15 mins.
9. Serve, share and enjoy!

[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.