Coconut Lamb Curry with Cauliflower Rice

Curry

700 g lamb, diced

3 large carrots, diced

2 sticks of celery, chopped

3 cloves of garlic, chopped

1 tsp Changing Habits Curry Powder

1 tsp Changing Habits Turmeric

400 ml coconut milk

1 cup water

Changing Habits Seaweed Salt to taste

Changing Habits Pepper to taste

Cauliflower Rice

1 large cauliflower

Garnish

Fresh coriander

Lime juice

On a medium heat, lightly fry the lamb with the garlic and onion.

Transfer the meat into a slow cooker with all other curry ingredients and cook on high for 4 hours or low for 7-8 hours

Cut the cauliflower heads and remove all stalks and process on a medium speed in a food processor. Heat the cauliflower rice and salt and pepper on a fry pan on a medium heat and cook for 15-20 minutes, stirring continuously until most of the moisture has evaporated.

Serve with cauliflower rice, coriander and a squeeze of lime.

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Coconut Lamb Curry with Cauliflower Rice