3/4 cup GT’s Tantric Turmeric Kombucha – their Gingerade Kombucha flavor would work well with 1/4 teaspoon of turmeric added as a substitute
1 cup pumpkin puree
1 16oz. can coconut milk
1 teaspoon red curry paste
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Dice the onion and peppers while you heat the oil in a large saucepan or skillet over medium heat. When the oil is hot, add the onions and peppers and cook until translucent, about 3-5 minutes. Meanwhile, mince the garlic and cut the cauliflower into bite-sized pieces.
Add the cauliflower and garlic and mix well. Let this saute for 5 minutes before adding all of the spices. Let the spices toast for 1 minute before deglazing the pan by adding the kombucha.
Pour in the coconut milk and chickpeas and stir in the red curry paste, salt, and pepper and mix well. Bring the mixture to a boil and cover. Reduce the heat to a simmer and let the mixture cook for 15-20 minutes, or until the cauliflower is tender.
Serve plain, with pitas, over rice, cauliflower rice, quinoa or veggie noodles. Happy Haunting, Y’all!