Pumpkin & Cauliflower Yellow Curry
SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 1764kJ; 24g fat (14g sat); 15g protein; 42g carbohydrate; 14g fibre a serve COST $3.50 a serve
1 tablespoon vegetable
or olive oil
1 onion, thickly sliced
2 cloves garlic, crushed
⅓ cup yellow curry paste 500g pumpkin, coarsely
270ml can light coconut milk 1 cup boiling water
1 large vegetable stock cube 400g can diced tomatoes 400g can chickpeas, rinsed 400g cauliflower, cut into
1 tablespoon black mustard
1 bunch kale, chopped Natural yoghurt and naan
bread, to serve
Heat oil in a large saucepan over moderate heat; cook and stir onion and garlic for 2 minutes or until soft.
Add curry paste; cook and stir for 1 minute or until fragrant. Add pumpkin, coconut milk, the boiling water, crumbled stock cube, tomatoes, chickpeas and cauliflower; bring to the boil. Reduce heat; simmer, covered, for 8 minutes or until pumpkin is tender.
Meanwhile, heat a large frying pan over moderate heat; cook and stir mustard seeds (if using) for 1 minute or until the seeds pop. Add kale; cook, covered, for 2 minutes or until wilted. Add to curry.
Serve curry with yoghurt and naan bread.