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CAULI AND ROASTED PUMPKIN CURRY

Full of veg!

This is a one pot wonder in our household, so simple and it packs a hefty veggie punch. I don’t personally use tinned ingredients all the time in my kitchen as I find the vibrancy and energy of the food totally different, but sometimes a tin of chopped tomatoes or a can of coconut milk really does just hit the spot.

Serve this up with some brown rice and garnish liberally with coriander and toasted cashews if you fancy, plus a squeeze of lime.

INGREDIENTS

1 red onion

1 large clove garlic

1tsp garam masala

1tbsp curry powder (I used Barts Hot Curry Powder)

210g Butternut squash

150g cauliflower

1 green pepper

Big handful of either spinach, kale, brussle tops, any leafy veg will do…

1 1/2 tsp black mustard seeds

1tbsp ghee or coconut oil

1 can full fat coconut milk

METHOD

  1. Heat the ghee and add cumin seeds and black mustard seeds and cook on a medium heat until they start to pop.

  2. Add chopped onions and garlic plus garam masala and curry paste and fry gently for a minute and then add about 1/2 cup water to make a paste.

  3. Add the pumpkin, pepper and cauliflower and coconut milk plus another 1/2 cup water - enough to just cover the veg.

  4. Cook for about 30 mins or just until the veg is soft.

  5. 5 mins before you’re ready to serve, throw the greens in.

  6. Garnish and serve!

Grace Bayley