PUMPKIN & CAULIFLOWER CURRY
SERVES 6 PREP 25 MINS COOK 1 HOUR
• 2 tbsp vegetable oil
• 1 onion, chopped
• 750g pumpkin, cut into 2.5cm cubes (see Tip)
• 500g cauliflower, cut into florets
• 2 garlic cloves, crushed
• 2 tsp grated fresh ginger
• ⅓ cup korma curry paste
• 400ml coconut milk
• 1 cup chicken stock
• 2 tomatoes, chopped
• steamed basmati rice, chopped cashews, naan bread, coriander sprigs, to serve
1 Heat oil in a large saucepan over medium-high heat. Cook onion, stirring occasionally, for 5 mins or until softened. Add pumpkin and cauliflower.
Cook, stirring occasionally, for 5 mins or until pumpkin just starts to brown.
2 Add garlic, ginger and paste, cooking for 1 min or until fragrant. Stir in coconut milk, stock and tomatoes. Bring to the boil, then reduce heat to low. Simmer for 15 mins or until vegetables are tender and sauce has thickened slightly.
3 Serve with basmati rice, chopped cashews, naan
