Ingredients:

Massaman Curry

• 300g Butternut squash
• 30ml Oil
• 4g Salt
• 200g Red onions
• 60g Massaman curry paste (No nut butter, garlic, chillis, ginger, lemongrass, tamari, cumin, agave, cinnamon, cardamom, clove, rice wine vinegar, vegan stock powder, turmeric, tomato puree)
• 100g No nut butter
• 20ml Coconut aminos
• 400ml Koko Original Milk
• 200ml Koko Greek Yogrt!
• 10g Coriander
• 1 Lime (juice)

Cauliflower and Quinoa Rice

• 100g Cauliflower
• 100g Cooked white quinoa
• 100g Cooked red quinoa

Turmeric Riata

• 50g Cucumber
• 10g Mint
• 5g Coriander
• 8g Garlic
• 20ml Lime juice
• 3g Turmeric powder
• 150g Koko Plain Yogrt!

Method:

Massaman Curry

1. Peel and chop the squash into 2cm size pieces. Take a small amount of the paste and toss the squash in it with some vegetable oil and salt. Then roast at 180c for 20-30 minutes until the squash has coloured slightly and cooked.
2. Slice the red onions. In a pan add a touch of oil and sauté the onions without colour for 5-6 minutes until softened.
3. Add the massaman curry paste, no-nut butter and cook for a minute then add the Koko Original Milk and bring to a simmer. Simmer for 4-5 mins then add the aminos and the squash.
4. Remove from the heat and then stir in the lime juice, Koko Greek Yogrt! and chopped coriander.

Cauliflower and Quinoa Rice

1. In a food processor or by hand crumble the cauliflower florets so a cauliflower crumb is achieved
2. Place the rice in a microwave for about 90 seconds to softened but still has crunch
3. Warm the quinoa and mix with the cauliflower.

Turmeric Riata

1. Cut the cucumber and remove the seeds, cut into a small dice
2. Chop the herbs and the garlic
3. In a bowl, mix all the remaining ingredients and stir in the cucumber and herbs