Cauliflower, pumpkin and pea korma
Recipe type: Curries
As a cool change approaches, it's time to unearth seasonal offerings from the vegetable patch into delicious colourful creations.
- 20g ghee or butter
- 2 brown onions, coarsely chopped
- 2 garlic cloves, crushed
- 1 tbs finely grated ginger
- 1 tbs smoked paprika
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp ground cloves
- 4 ripe tomatoes, coarsely chopped
- 1 head cauliflower, cut into florets
- 500g butternut pumpkin, peeled, seeded, cut into 4cm pieces
- 1 cup (250ml) water
- 1 cup (250g) natural yoghurt
- 1 cup (150g) frozen peas
- Toasted flaked almonds, to serve
- Steamed basmati rice, to serve
- Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden. Add the garlic, ginger, paprika, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves and cook, stirring, for 1-2 minutes or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes become pulpy.
- Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Taste and season with salt and pepper.
- Spoon the korma among serving bowls and sprinkle with almonds. Serve immediately with steamed rice, if desired.