PUMPKIN & CAULIFLOWER CURRY
SERVES 6
PREP 25 MINS
COOK 1 HOUR
• 2 tbsp vegetable oil
• 1 brown onion, chopped
• 750g pumpkin, cut into 2.5cm cubes
• 500g cauliflower, cut into florets
• 2 garlic cloves, crushed
• 2 tsp grated fresh ginger
• ¹/³ cup korma curry paste
• 400ml coconut milk
• 1 cup chicken stock
• 2 tomatoes, chopped
• steamed basmati rice, chopped cashews, naan bread and coriander sprigs, to serve
1 Heat oil in a large saucepan over medium-high heat. Cook onion, stirring occasionally, 5 mins or until softened. Add pumpkin and cauliflower. Cook, stirring occasionally, 5 mins or until pumpkin just starts to brown.
2 Add garlic, ginger and paste. Cook for 1 min or until fragrant. Stir in coconut milk, stock and tomatoes. Bring to boil, then reduce heat to low and simmer 15 mins until vegetables are tender and sauce has thickened slightly.
3 Serve with basmati rice, chopped cashews, naan and coriander.
