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

Recipes+ - - Index -

1 ta­ble­spoon veg­etable

or olive oil

1 onion, thickly sliced

2 cloves gar­lic, crushed

⅓ cup yel­low curry paste 500g pump­kin, coarsely

chopped

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

flo­rets

1 ta­ble­spoon black mus­tard

seeds (op­tional)

1 bunch kale, chopped Nat­u­ral yo­ghurt and naan

bread, to serve

1

Heat oil in a large saucepan over mod­er­ate heat; cook and stir onion and gar­lic for 2 min­utes or un­til soft.

2

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.

3

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.

4

Serve curry with yo­ghurt and naan bread.

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