How To Make Cauliflower & Pumpkin Curry

Cauliflower & Pumpkin Curry

Cauliflower & Pumpkin Curry

(Serves 4)


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

4 cloves

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 lemon

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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