Pumpkin and cauliflower yellow curry
SERVES 4 PREP AND COOK TIME 30 MINUTES
¼ cup (60ml) peanut oil
2 medium (400g) onions, sliced thickly 2 cloves garlic, crushed
1/ cup (130g) yellow curry paste
2
500g peeled pumpkin, chopped coarsely 270ml canned coconut milk 1 cup (250ml) vegetable stock
400g canned diced tomatoes
400g canned chickpeas, rinsed, drained 500g cauliflower, cut into florets 1 tablespoon black mustard seeds 12 fresh curry leaves
200g cavolo nero (Tuscan cabbage), lightly washed, chopped coarsely
1 Heat 1 tablespoon of the oil in a large saucepan over medium heat; cook the onions and garlic, stirring, for 5 minutes or until softened. 2 Add paste to the pan; cook, stirring over medium-high heat for 2 minutes. Add the pumpkin, coconut milk, stock, tomatoes and chickpeas; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until the pumpkin is almost cooked. Stir in the cauliflower; cook for 5 minutes or until tender.
3 Meanwhile, heat remaining oil in a large frying pan over medium heat; cook mustard seeds, stirring, for 1 minute or until the seeds pop. Add curry leaves; cook for 1 minute, then stir in cavolo nero. Cook, covered, until cavolo nero is just wilted. Season to taste.
4 Just before serving, stir the cavolo nero into the curry mixture.
Not suitable to freeze or microwave.