Pumpkin and cauliflower curry

Pumpkin and cauliflower curry

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1/2 butternut pumpkin, chopped into small cubes
250g greek yoghurt
1 knob ginger, peeled and chopped
3 garlic cloves
1 teaspoon salt
1 teaspoon ground chilli powder
1/4 teaspoon turmeric
1 tablespoon sunflower oil
1 teaspoon mustard seeds
3 bay leaves
5 cloves
1 teaspoon fenugreek seeds
1 long cinnamon stick
1 large onion, sliced
400g tinned tomatoes
1 bunch coriander
1 tablespoon cumin seeds
1 small handful mint
1 tablespoon dried or desiccated coconut
1/4-1/2 teaspoon crushed chilli
1 teaspoon ground coriander
1/2 cauliflower
2 teaspoons garam masala
1 lemon, juiced

Method

  1. Combine the pumpkin, yoghurt, ginger, garlic, salt, chilli powder and turmeric in a bowl. Set aside.
  2. Heat the sunflower oil in a non-stick frying pan over medium heat. Add the mustard seeds (careful, they will pop), bay leaves, cloves, fenugreek and cinnamon stick and cook for about 10–15 seconds.
  3. Add the sliced onion and sauté until it turns golden brown.
  4. Add the pumpkin mixture and stir through. Remove the bay leaves.
  5. Process the tinned tomatoes, coriander (including the stems and leaves), cumin seeds, mint, coconut and onion mixture in a food processor until puréed.
  6. Add the mixture to the frying pan along with the crushed chilli, ground coriander and the garam masala.
  7. Add the cauliflower and 500 ml warm water. Simmer for about 40 minutes.
  8. Just before serving, add a squeeze of the lemon juice, a little at a time, and stir through, being careful it doesn’t curdle the yoghurt.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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