Name: Cauliflower, pumpkin and pea curry
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: cooking-oil spray; 1 small_piece (80g) brown onion, chopped finely; 3 centimetre (1¼-inch) (15g) piece fresh ginger, grated; 1 clove garlic, crushed; 1 teaspoon ground cumin; 1/2 teaspoon each ground coriander garam marsala, turmeric; 1/4 teaspoon ground fennel; 375 gram (12 ounces) cauliflower, cut into florets, sliced thickly; 350 gram (11 ounces) butternut pumpkin, cut into 1cm (½-inch) thick slices; 1 1/2 cup (375ml) vegetable stock; 1/2 cup (125ml) light coconut milk; 1/2 cup (60g) frozen peas; 1 fresh long green chilli, seeded, chopped finely; 1 tablespoon coconut flakes; 2 tablespoon fresh coriander (cilantro), coarsely chopped

Ingredients

cooking-oil spray

1 small_piece (80g) brown onion, chopped finely

3 centimetre (1¼-inch) (15g) piece fresh ginger, grated

1 clove garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon each ground coriander garam marsala, turmeric

1/4 teaspoon ground fennel

375 gram (12 ounces) cauliflower, cut into florets, sliced thickly

350 gram (11 ounces) butternut pumpkin, cut into 1cm (½-inch) thick slices

1 1/2 cup (375ml) vegetable stock

1/2 cup (125ml) light coconut milk

1/2 cup (60g) frozen peas

1 fresh long green chilli, seeded, chopped finely

1 tablespoon coconut flakes

2 tablespoon fresh coriander (cilantro), coarsely chopped

Method

1.Spray a large heated saucepan with oil, cook onion, ginger and garlic, stirring, over high heat, for 3 minutes or until onion softens. Add spices, cook for 1 minute or until fragrant.

2.Stir cauliflower, pumpkin and stock into onion mixture, bring to the boil. Reduce heat, simmer, loosely covered, for 15 minutes or until pumpkin is tender.

3.Add coconut and peas to pan, cook for 2 minutes or until heated through. Season to taste.

4.Make coconut sambal, combine chilli, coconut flakes and coriander in a small bowl. Serve curry sprinkled with coconut sambal.

Make a day ahead so the curry flavours can develop overnight. Replace peas with beans, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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