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500ml Vitasoy Ricemilk Protein Enriched
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90g (1 cup) desiccated coconut
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1 tbsp olive oil
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1 large onion, diced
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2cm ginger, peeled and grated
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2 tsp prepared red curry paste
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750g jap or butternut pumpkin, peeled and diced
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250ml water to ½ tsp gluten free vegetable
stock powder
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Freshly ground salt and black pepper, to taste
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Squeeze lime juice, to taste
Coriander & ginger pesto
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½ bunch coriander stems and leaves,
roughly chopped
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50g salted roasted cashews
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3cm ginger, peeled and sliced
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Finely grated zest 1 lime
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1 tbsp olive oil
Step 1
Pour the Vitasoy Protein Enriched Ricemilk into a large saucepan and heat, until simmering. Pour over the coconut and leave to stand for 5 minutes. Drain well, pushing pulp into a sieve. Discard the coconut pulp and set the ricemilk aside.
Step 2
Heat the oil in a large heavy based saucepan, cook the onion, ginger and curry paste stirring over a medium heat until fragrant. Add the pumpkin, coconut infused ricemilk and stock. Cook partially covered for 10 minutes or until the pumpkin is tender.
Step 3
Puree until smooth in a food processor or blender. Season to taste with salt, pepper and lime. Serve topped with the coriander ginger pesto.
For the pesto
Combine the coriander, cashews, ginger, lime and oil into a small food processor and pulse until roughly chopped and combined.
Tip:
For a lower fat version of this recipe, use coconut essence instead of soaking the desiccated coconut.
