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Cauliflower, pumpkin and pea korma
Cauliflower, pumpkin and pea korma
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Embrace the cool weather by transforming seasonal veggies from the garden into vibrant, delicious dishes.
Ingredients:
  • 20g ghee or butter
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated ginger
  • 10.00 gm smoked paprika
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • 2.50 gm ground cinnamon
  • 2.50 gm ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cloves
  • 4 ripe tomatoes, coarsely chopped
  • 1 head cauliflower, cut into florets
  • 500g butternut pumpkin, peeled, seeded, cut into 4cm pieces
  • 250ml water
  • 250g yoghurt
  • 150g pea
  • Toasted flaked almonds, to serve
  • Steamed Basmati rice, to serve
Instructions:
  • In a large saucepan over medium heat, warm the ghee until shimmering. Stir in the onion and cook for 5 minutes until it turns lightly golden. Introduce the garlic, ginger, paprika, coriander, turmeric, cardamom, cinnamon, cumin, pepper, and cloves, stirring for 1-2 minutes until fragrant. Mix in the tomatoes and cook for 5 minutes until they break down into a pulpy consistency.
  • Combine cauliflower, pumpkin, water, and yogurt in a pot and bring to a gentle simmer. Reduce heat and cook covered for 30 minutes until cauliflower and pumpkin are tender and sauce thickens slightly. Stir in peas, season with salt and pepper, and remove from heat.
  • Divide the fragrant korma into serving bowls and generously top with crunchy almonds. Enjoy right away with fluffy steamed rice, if desired.

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