Vegetable Curry with Cauliflower Rice

Heat oil in a small saucepan to medium; sauté onion until soft.

Add curry powder (and garlic if using) and sauté 1 minute more; until powder and garlic coat onion. Add carrot and pumpkin; stir well for another 1 minute.

Add ProZero, coconut essence, stock powder and water and bring to the boil. Lower heat and simmer until vegetables have softened; approximately 10 minutes.

Stir in beans and cook further 3 minutes. Start preparing cauliflower rice.

Using a cheese grater, grate cauliflower into very small pieces that resemble rice. A mini food processor can also be used; place cauliflower into the processor and blitz for 20 seconds.

Heat oil in a small frying pan to medium. Sauté for 4-5 minutes; when lightly browned cauliflower rice is cooked. Stir in salt and pepper as desired. Serve hot with vegetable curry.