Tag Archives: curry

Food, Lunch, Vegan

Cauliflower and Summer Pumpkin Curry

11 Comments

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

Credit: https://foodforthesoul00.com/ 

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

 

Food, side dishes

Cauliflower and Peas Curry – Matar Gobi

8 Comments

Cauliflower has become a staple in the house and is an ingredient in a variety of dishes spanning cuisines. I used riced cauliflower as a substitute for rice which has been a phenomenal adjustment of carbs in our diet.

When you combine cauliflower with a nice tomato curry you just can’t go wrong. My local Traders Joes store has made it even easier for me by selling already riced cauliflower which saves me a ton of time and the mess on my counter with grains of the vegetable flying around 🙂

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This is really easy to make and just perfect for a cold winter day. Serve with some flatbread or rice with a side of pickles.

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If you love cauliflower do check out my other recipes:

 

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Riced Cauliflower and Peas Curry - Matar Gobi

  • Servings: 2
  • Difficulty: easy
  • Print

a savory tomato curry with peas and riced cauliflower

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 1 head of Cauliflower – grated
  • 1 cup of frozen organic peas
  • 1 cup of peeled tomatoes
  • 2 cloves
  • 1 inch fresh ginger – grated
  • 1tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 2-3 green chilies – chopped
  • 1 tsp kasoori methi
  • 2 tbsp yoghurt
  • 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 and grate them or buy a riced cauliflower bag
  3. In a large pan add 2 tbsp oil and cumin seeds, once crackling add cauliflower and cook for 3-4 mins until slightly brown. Set aside.
  4. In a pan warm up another 3 tbsp of oil, add green chilies, cloves, grated ginger, and asafoetida, and .
  5. Add pureed tomatoes and let the mixture cook for a few minutes.
  6. Add  turmeric, chilies powder and kasoori methi and let the mixture cook until the oil starts to separate from the tomatoes
  7. Add the yoghurt and mix well
  8. Add frozen peas, cook for a minute and add the cauliflower.
  9. Do not cover the pan and use a dash of water as needed. This will only take a couple of minutes
  10. Top with lemon juice and fresh cilantro.

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Taking this to Fiesta Friday with the fab  cohosts  Judi @ cookingwithauntjuju.com and Laurena @ Life Diet Health