Southern Indian Pumpkin, Cauliflower & Watercress Curry

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Serves 4

Prep Time 20 minutes

Cook Time 30 minutes

 

Ingredients:

3 tbsp Coconut Oil

1 tbsp Mustard Seeds

12 Curry Leaves

2 tsp Cumin Seeds

1 Onion, finely chopped

1 Green Chilli, finely chopped

3 Cloves Garlic, minced

1 Thumb Ginger, minced

½ Cauliflower, florets

1 Small Pumpkin, squash, cut into 2cm cubes

1 tsp Turmeric, ground

1 tsp Mild Curry Powder

400ml Can Coconut Milk, full fat

200g Peas

50g Watercress

20g Coriander

10g Mint

 

Lemon Wedges, Toasted Coconut & Rice to serve

 

Method:

  1. Heat the oil over a medium heat in a large pan. Add the mustard seeds, curry leaves and cumin seeds and cook for 1-2 minutes or until they sizzle.

  2. Add the onions and cook for 10 minutes or until lightly golden. Add in the garlic, chilli and ginger and mix until fragrant. Tumble in the pumpkin and cauliflower along with the spices and stir to coat.

  3. Cook for 2 minutes or until toasted, then pour in the coconut milk.

  4. Reduce to a simmer and cook for 10-15 minutes or until the vegetables are just tender.

  5. Blend the watercress, coriander and mint with a splash of water to form a paste.

  6. Stir this paste through the curry along with the peas. Cook for 5 minutes or until the sauce is rich, thick and fragrant.

  7. Taste and add salt and lemon juice to season.

  8. Serve topped with toasted coconut and extra herbs with lemon wedges on the side.

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