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Main dishes · purely alkaline
Pumpkin and coconut curry with spinach and cauliflower rice
Hokkaido pumpkin in coconut milk with ginger, turmeric and spinach, served on finely grated cauliflower instead of rice.

Pumpkin and coconut curry with spinach and cauliflower rice — 2 servings, 40 minutes
Method
5 steps, 40 minutes.
- Wash and deseed the pumpkin and cut it into 2 cm cubes, skin on. Finely chop the onion, ginger and garlic.
- Heat the coconut oil and soften the onion until translucent, then add the ginger, garlic, curry powder and turmeric and toast for 1 minute.
- Add the pumpkin and coconut milk, season with salt and simmer for 15–18 minutes until the pumpkin is tender. Stir in the spinach until it wilts.
- Coarsely grate the cauliflower and stir-fry it in 1 tbsp coconut oil for 4 minutes, then season with salt.
- Season the curry with lime juice and serve on the cauliflower rice with coriander.
Why alkaline
Pumpkin, spinach, cauliflower, coconut and spices are alkaline-forming — the cauliflower rice replaces rice, which counts as an acid-former.
Experience-based model
Tip from the kitchen
The cauliflower rice also works on the coarse side of a box grater.
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