Burmese Pumpkin Curry

Instructions

1. 1Place a large pot on the stove. Add the 2 tablespoons of coconut oil and heat over medium heat (approximately 148.9-162.8°C / 150-160°C) until melted. Add the 1 medium onion (peeled and finely chopped), the 3 cloves of garlic (peeled and minced), and the 2.54 cm of ginger (peeled and grated). Cook for 4-6 minutes, stirring occasionally, until the onion is softened and translucent, and the mixture is fragrant.
2. 2Stir in the 2 tablespoons of red curry paste. Continue to cook for 1 minute, stirring constantly, until the paste is very fragrant.
3. 3Add the about 680 g of pumpkin (peeled, deseeded, and cut into approximately 2.54 cm cubes) to the pot. Cook for 5 minutes, stirring occasionally, until the pumpkin pieces are slightly softened on the edges.
4. 4Pour in the 1 can of coconut milk and the 0.5 cup of vegetable broth. Increase the heat slightly to bring the mixture to a gentle simmer (small bubbles forming around the edges of the pot). Reduce the heat to low, cover the pot, and cook for 20-30 minutes, stirring occasionally, until the pumpkin is very tender and can be easily pierced with a fork.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lime juice.
6. 6While the curry is cooking, prepare the 4 cups of cauliflower rice. Heat a large skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Add the cauliflower rice and cook for 5-7 minutes, stirring frequently, until it is tender-crisp and heated through.
7. 7Divide the cooked 4 cups of cauliflower rice among four serving bowls. Ladle the hot Burmese Pumpkin Curry generously over the cauliflower rice. Garnish each serving with a sprinkle of the 0.25 cup of fresh cilantro (roughly chopped).