Red Beet Curry

Peel and slice the onion. Peel and chop the red beets into 1 inch cubes. Place a large pot over medium heat with 1 tbsp olive oil. Add the sliced onion and cook until soft, about 5 minutes. Add the chopped beets and curry powder and cook for 1 minute. Add 1 cup water, coconut milk, and ½ tsp salt, and bring the curry to a boil. Reduce heat to medium-low, cover, and simmer until beets are tender; 20 to 25 minutes.

Trim and chop the cauliflower into small florets. Add 1 clove garlic to a food processor and pulse until well chopped. Working in batches, add the cauliflower, and pulse until you reach an even, rice-like consistency.

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the cauliflower rice and a pinch of salt and pepper. Cook, stirring occasionally, until the cauliflower rice is tender and browned in places, about 4 to 5 minutes. Transfer the cauliflower rice to a bowl and cover to keep warm.

Roughly chop the pumpkin seeds. Thinly slice the scallion.

Return the skillet to medium-high heat with 1 tsp olive oil. Once hot, add the spinach and a pinch of salt and pepper. Cook, tossing occasionally, until wilted, about 2 to 3 minutes.

Halve the lime and cut half into wedges. Squeeze half the lime into the curry, and season with salt and pepper. Divide the cauliflower rice between large, shallow bowls and top with red beet curry. Sprinkle with pumpkin seeds and sliced scallion. Serve with sautéd spinach and lime wedges.