For the Curry 1 tbsp coconut oil 1 red onion, chopped into half moons 2 cloves garlic, minced ¼ tsp cinnamon ½ tsp freshly grated ginger 2 tbsp curry powder 500g kabocha pumpkin, chopped into 3 cm chunks 1 cup water 1 can coconut milk 2 large bananas, chopped 1 cup celery, chopped into 1 cm pieces Salt & pepper to taste Garnish Handful coriander (cilantro) leaves for garnish 1 lime, quartered ½ cup almonds 1 cup cashews 2 tbsp desiccated coconut Serve with 4 cups cooked wild rice Instructions - Heat the coconut oil in a large saucepan on medium heat. Once the oil melts, add in your onions and cook them until they start to become soft (around 5 minutes). Add in your garlic, ginger, spices, salt + pepper, and pumpkin and let cook for another 5-10 minutes. - Add your water and coconut milk, reduce to a simmer, and cook for 10-15 minutes. After that, uncover and let cook again for another 15 minutes, stirring occasionally until pumpkin is cooked through but not too soft and mushy. - In the meantime, toast your almonds, cashews, and dessicated coconut in a dry frying pan. Careful not to burn them! Set aside. - Back onto the curry. Turn of the heat and add in your celery, so it slightly cooks but still maintains a nice crunch. Also this is the time to add in your bananas if you're using them! - To serve simply layer some rice, curry, and top it off with the lime, coriander, and nuts!