- 0:15 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
As a cool change approaches, it’s time to unearth seasonal offerings from the vegetable patch into delicious colourful creations.
Ingredients
- 20g ghee or butter
- 2 brown onions, coarsely chopped
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cloves
- 4 ripe tomatoes, coarsely chopped
- 1 head cauliflower, cut into florets
- 500g butternut pumpkin, peeled, seeded, cut into 4cm pieces
- 1 cup (250ml) water
- 1 cup (250g) Greek-style yoghurt
- 1 cup (150g) frozen peas
- Toasted flaked almonds, to serve
- Steamed Basmati rice, to serve
Method
- Step 1Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden. Add the garlic, ginger, paprika, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves and cook, stirring, for 1-2 minutes or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes become pulpy.
- Step 2Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Taste and season with salt and pepper.
- Step 3Spoon the korma among serving bowls and sprinkle with almonds. Serve immediately with steamed rice, if desired.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1120 kj
Energy
9g
Fat Total
14g
Protein
114.09mg
Sodium
25g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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