The Weekly | July 28, 2016
Prep 20 mins
Cook 30 mins
1 tbsp olive oil
1 onion, thinly sliced
2cm ginger, peeled, chopped
2 cloves garlic, chopped
¼ cup korma paste (available at Giant or Tesco)
400ml can coconut milk
400g pumpkin, peeled, cut into 1cm cubes
1 cup chicken stock
½ head cauliflower, cut into florets
½ cup frozen peas, thawed
250g punnet cherry tomatoes, halved
Coriander sprigs, papadums, to serve
1 In a large frying pan, heat oil on medium. Saute onion, ginger and garlic 3 to 4 mins, until tender. Stir in korma paste and cook 1 to
2 mins, until fragrant.
2 Add milk and bring to simmer, stirring. Mix in pumpkin and stock and simmer 5 mins.
3 In a food processor, pulse cauliflower until chopped to size of rice grains. Stir through curry sauce and cook, covered, a further 10 to 15 mins, until tender.
4 Add peas and tomatoes. Heat gently, stirring. Serve sprinkled with coriander and accompanied by papadums.
TIP: For a lighter version, swap coconut milk for coconut water or a light and creamy evaporated milk laced with a tablespoon of extra virgin coconut oil.
Photo by Rob Shaw/bauersyndication.com.au