Cauliflower & Pumpkin Curry
1 onion, finely diced
4 garlic cloves, finely sliced
1 tbsp fresh ginger, grated
1 cup tinned tomatoes
1 small cauliflower, cut into small florets
½ medium pumpkin, chopped into bite sized cubes
1 handful of kale or spinach, shredded
3 cardamom pods
½ tsp cracked pepper
1 tsp turmeric
1 tsp ground cumin
1 tsp coriander
1 tsp chilli powder
1 tsp garam masala
1 cinnamon stick
4 cups liquid vegetable stock
juice of 1 lemon
2 cups cooked brown rice
For the cashew cream:
1 cup pre-soaked cashews
½ cup of water
For the cashew cream:
Place 1 cup of pre-soaked cashews into a food processor. Add the juice of 1 lemon and 1 cup of water and puree to a smooth paste.
Heat a pot on a high heat. Add the cardamom pods, cloves, cracked pepper and saute until aromatic. Add the onion and saute until soft and brown. Add a little vegetable stock deglaze the pan, then add the turmeric, ground cumin, coriander powder, chili powder, garam masala and 1 cinnamon stick and stir.
Add the tomatoes, grated ginger and garlic then stir well and cook for a few more minutes into a thick paste. Add the pumpkin add the cauliflower and stir. Add the vegetable stock and cover with a lid. Bring to a boil, stir and reduce the heat to a simmer. Cook until the pumpkin is softened but still firm.
Add the cashew cream to the curry and stir. Add the juice of half a lemon and salt to taste, to the curry. Add the spinach or kale and stir. Serve with brown rice.
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