Pumpkin Cauliflower and Peas Curry with Coconut and Coriander

a few nights ago I cooked this meal for dinner... after posting it on facebook and instagram I had many calls for the recipe...

what I love about this meal it's cooked in one pot, its quick and easy and most people would have many of the ingredients in the pantry and/or fridge...

Pumpkin Cauliflower and Peas Curry with Coconut and Coriander

Ingredients

• coconut oil for cooking
• 80g finely chopped brown onion
• 15g grated ginger
• crushed clove of garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam marsala
• 1/4 teaspoon ground fennel
• 1 tablespoon curry powder (see below)
• 1 long green chilli, seeded and chopped
• 375g cauliflower, sliced thickly
• 350g butternut pumpkin
• 375ml vegetable stock
• 125ml coconut milk
• 60g peas
• coconut flakes
• bunch of coriander leaves

Curry Powder
I make my own now and here is my recipe
Ingredients

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard seeds
• 1 teaspoon ground ginger
• 1 dried chilli

Just blend all the ingredients together, I am old school and still use a mortal and pestle! And store the ingredients in a airtight container.

Method

1. In a heated saucepan pop in your coconut oil and cook onion, ginger and garlic for about three minutes or until the onion softens. Add cumin, coriander, turmeric, garam marsala, ground fennel, curry powder and green chilli and stir through for one minute.
2. Add stock and bring to the boil, then place in cauliflower and pumpkin. Reduce heat, simmer for 15 minutes with the lid on loosely.
3. Add coconut milk and peas stir through and cook for a further five minutes.
4. Serve with coconut flakes and coriander leaves on top..
5. Enjoy

Happy Cooking

xo Gloria