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Thai Coconut Curry with Cauliflower Rice

Brittany Carlson

I've been meaning to make a thai curry for a while now and finally came up with a recipe that is easy and absolutely delicious. I had to share it with you! I wanted to use pumpkin since Halloween is coming up but acorn squash is so much easier to handle (easy to cut through, almost no mess, and you can eat the skin!). Look for acorn squash at your local market or grocery store-- they are dark green with touches of orange and shaped like an acorn. What else...I added broccoli for greens and cabbage for sulfur and color (color = antioxidants)! 

I served this curry over cauliflower rice. If you want to cut out grains for a meal, cauliflower rice is quick to make. The squash and coconut make the curry nice and hearty so having a lighter base of cauliflower was just the right thing.


  • 1 tbsp ghee
  • 1 onion chopped (yellow or white)
  • 1 head of broccoli
  • 1 acorn squash (cut into cubes-- leave the skin on!)
  • 1 tbsp coriander
  • 1 tbsp tumeric
  • 1 tbsp ginger
  • optional: 1 pinch of chile powder if you like more of a kick
  • 1 can of coconut milk (full fat and unsweetened)
  • 1 cup of chopped purple cabbage

Tip: Double this recipe and enjoy half for dinner and freeze the rest for a busy day!

I love cooking with Kabocha squash! Aside from being hardy and delicious, you don't have to go through the step of peeling the squash. Once cooked, its like the skin was never there, and it blends into the curry perfectly. Is also loaded with nutrients and fiber : )


  • In a large pot, sauté onions in ghee for about 2-3 minutes. Then add spices (tumeric, salt, coriander and ginger) and continue to saute for about 2 more minutes until the onions are translucent.
  • Add coconut milk and cook on medium heat for about 5 minutes.
  • Transfer curry to a blender and puree. Note: you can skip this step but my taste testers agreed that the smooth consistency was more delightful!
  • Once blended, transfer curry back into pot and add in squash. Cover pot with a lid. Cook for about 8 minutes and then add broccoli.
  • Cook until broccoli and squash are tender, about 8 more minutes.
  • Lastly, top off with purple cabbage and cover for about 2-3 minutes. 

Cauliflower Rice

  • 1 head of cauliflower
  • 1 tbsp coconut oil
  • 1 tspn salt


Place cauliflower florets into a blender or food processor. Blend in two to three batches so the blender or food processor can break everything down properly. Blend/pulse until the florets are broken down into a rice consistency. Heat coconut oil in a pan and add cauliflower rice. Cover pan and cook for about 8 minutes, stirring occasionally. Add salt. Serve alongside curry and enjoy!