Cauliflower and Summer Pumpkin Curry

A fragrant summer curry with garden vegetables and coconut milk is perfect for this long weekend. Harvesting my tomatoes, peppers and these pretty heirloom summer pumpkins have helped me rejuvenate after long days of work.

IMG_1009The recipe for this glorious curry is fairly simple, just use fresh organic ingredients and they will transform the taste.

IMG_1006A little tip for the pumpkins: Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. If your pumpkins have a soft cover then just peel them without the use of a microwave.

 

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Cauliflower and summer pumpkin curry

  • Servings: 4
  • Difficulty: easy
  • Print

a savory tomato coconut curry with cauliflower and pumpkin

Ingredients

  • 1 head of Cauliflower – cut in florets
  • 2 small pumpkins
  • 3 fresh tomatoes
  • 2 cloves
  • 1 inch fresh ginger – grated
  • 1tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2-3 green chilies – chopped
  • A handful of curry leaves
  • 1 cup of organic coconut milk
  • 1/4 tsp Asafetida or hing(optional)
  • Salt to taste
  • Juice of half lemon
  • Chopped cilantro
  • Mustard oil ( or oil of your choice)

Directions

  1. Puree the tomatoes in a blender
  2. You can cut the cauliflower in florets
  3. Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. Slice the pumpkin halves. If your pumpkins have a soft cover then just peel them without the use of a microwave.
  4. In a pan warm up another 3 tbsp of oil, add cumin, mustard and let then pop for a few seconds, add green chilies, curry leaves cloves, grated ginger, and asafetida, and
  5. Add pureed tomatoes and let the mixture cook for a few minutes.
  6. Add  turmeric, chilies powder  and let the mixture cook until the oil starts to separate from the tomatoes
  7. Add the coconut milk and mix well
  8. Add the vegetables and let them cook until the desired softness
  9. Top with lemon juice and fresh cilantro.

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Sharing at Fiesta Friday where co-hosts this week areAntonia @ Zoale.com and Lathi @ From Lathi’s Kitchen

 

11 Comments Add yours

  1. Oh that looks so good, Zeba! What variety of pumpkin are those? They look so cute. I have a volunteer pumpkin plant right now trying to conquer an entire bed, but no pumpkins yet. I hope to get at least one before frost gets here.

    Liked by 1 person

    1. Thanks Angie. These are mini pale white pumpkins, I don’t know the name but got them from someone’s heirloom collection when I was in Kashmir last year. Got a good crop and hope you get yours 😘

      Liked by 1 person

  2. Monika says:

    Looks delicious, pinned!

    Liked by 1 person

  3. Lathiya says:

    I never used Cauliflower and Pumpkin together..But the curry looks delicious that reminds me I have to try this. Happy Fiesta Friday

    Liked by 1 person

    1. Thanks Lathiya—hope you try it!

      Like

  4. Loretta says:

    It looks wonderful…… anything with cauliflower will be awesome, the pumpkin I’m sure paired well with the cauli 🙂

    Like

    1. Thanks, Loretta…I have made this a couple of times with different pairings with the cauliflower and it has held up well with green beans and eggplants

      Like

  5. Ron says:

    Hing, I actually have some in a small bottle tucked away in the corner of my spice pantry. Now. I have another great looking recipe to go with it. When you say mustard oil, would that be the same as what we call mustard seed oil here?

    Like

    1. Hi there and thanks for your comment. Mustard oil is the regular pressed oil that you would get at an Asian grocery store. It has a pungent flavor which should be burned off a bit but I do love the flavor especially with vegetables. You can always use a regular oil instead and the dish will be delicious 😋

      Like

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