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Potato and pumpkin curry
Potato and pumpkin curry
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Enjoy a vegetable-packed pumpkin and potato curry.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 medium brown onion, chopped
  • 87.50 gm rogan josh curry paste
  • 1kg butternut pumpkin, chopped
  • 2 medium sebago potatoes, peeled, chopped
  • 350g cauliflower, cut into florets
  • 125.00 ml plain yoghurt
  • 62.50 ml chopped fresh coriander leaves
  • 187.50 ml wholemeal flour
  • 187.50 ml plain flour
  • 1.20 gm salt
  • 40.00 ml ghee
  • 36.80 gm vegetable oil
Instructions:
  • For the Parathas: Combine flours, salt, ghee, and garlic in a food processor until well mixed. Pour in 1/2 cup cold water and process until a soft dough forms. Transfer the dough onto a floured surface and knead for 10 minutes until elastic. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • In a large, heavy-based saucepan over medium-high heat, heat oil. Add onion and cook, stirring, for 3 to 4 minutes until softened. Stir in curry paste and cook for 1 minute until fragrant.
  • Combine pumpkin, potato, cauliflower, yogurt, and 1/2 cup water in a pot. Bring to a boil, then reduce heat and simmer covered for 20 minutes until vegetables are tender, stirring occasionally. Add more water if needed.
  • Divide the dough into 4 equal portions, then roll each portion out into a 20cm round on a lightly floured surface. Heat 2 teaspoons of oil in a medium frying pan over medium-high heat. Cook each dough round for 1 minute on each side until golden brown. Transfer to a large plate and cover to keep warm. Repeat the cooking process with the remaining oil and dough rounds. Top the curry with coriander and serve with parathas.

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