Peel and cut pumpkin to cubes. Chop onion, garlic and ginger. Rinse and chop spinach.
Heat oil in a large pan, add fry onion, garlic and ginger for 3-4 minutes. Stir in the curry paste and mix well.
Add coconut milk, peanut butter, water and pumpkin. Allow a gentle simmer for 20 minutes, until the pumpkin is soft.
4 Make rice
Meanwhile, rinse the cauliflower. Using either a grater, food processor or just a sharp knife, cut it to small crumbles. Heat oil in a large pan and fry the crumbles for 5-7 minutes until softened. Season well with salt and pepper.
5 Add and serve
Add spinach to the pumpkin pot and cook for 3-4 more minutes. Season with salt, pepper and lime juice. Serve with the cauliflower rice.
Tips for fussy eaters
Serve with brown rice. Add only half of the curry paste first. Once the coconut milk is in, taste and add more if needed.
This is an easy one to reheat!
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