
Cauliflower & Pumpkin curry
Prep Time: 15 min
Cook Time: 30 min
Serves: 6

Ingredients
-
1T olive oil
-
1 onion
-
2 garlic cloves, minced
-
1 inch ginger, grated
-
1 small head of cauliflower, broken into small florets
-
200g okra or green beans
-
3C pumpkin, cut into small chunks
-
2T curry power (i used madras)
-
400g chickpeas, drained and rinsed
-
400g canned chopped tomatoes
-
400g canned coconut cream
-
1/2 cup vegetable stock
-
2T coriander, chopped
-
Rice or pita to serve
Directions
-
Heat oil in a large heavy-based pan.Add onions and cook for 5 minutes or until slightly browned, then add garlic and ginger and stir through.
-
Add the fresh vegetables to the pan and stir curry power through. Cook for around 5 minutes but be careful not to burn the spices.
-
Then add your canned ingredients, chickpeas, tomatoes,coconut milk and stock. Season well with salt and pepper.
-
Bring everything up to a boil and then lower the heat so you have a nice gentle simmer. Cook for 20 minutes or until the pumpkin and cauliflower are softening, but not soggy. I keep the lid off.
-
Just before serving stir through the coriander.
I like to serve with rice or flat bead to soak up the yummy juices.
If its too watery for you then cook an extra 5 minutes but with the lid off.