After a hearty winter warmer? Whip up this Indian-style curry loaded with cauliflower and pumpkin. It’s a mouth-watering combo.
Serves44
Cook time30 mins30 minutes
Prep time5 mins5 minutes
Ingredients
1/2 cup (150g) tikka masala curry paste
800g Kent pumpkin, seeded, cut into 5cm pieces
1 cauliflower, cut into florets
400g can diced tomatoes
270ml can coconut milk
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Method
Step 1
Heat a large saucepan over medium-high heat. Add the curry paste and cook for 1 min or until aromatic.
Step 2
Add pumpkin, cauliflower, tomato and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 25 mins or until pumpkin is tender.
Step 3
Add the coconut milk and stir to combine. Bring to a simmer. Season.
After a hearty winter warmer? Whip up this Indian-style curry loaded with cauliflower and pumpkin. It’s a mouth-watering combo.
Method
Step 1
Heat a large saucepan over medium-high heat. Add the curry paste and cook for 1 min or until aromatic.
Step 2
Add pumpkin, cauliflower, tomato and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 25 mins or until pumpkin is tender.
Step 3
Add the coconut milk and stir to combine. Bring to a simmer. Season.
