V, GFO

Ingredients:

• 800g pumpkin- chopped into 2cm cubes

• 500g cauliflower, broken into small florets

• 1 x tsp cumin seeds

• 2 x tbsp vegetable oil

• 1 x green chilli chopped finely

• 1 x red onion chopped finely

• 4 x garlic cloves chopped finely

• 1 x tsp tumeric

• 1 x tsp ground cumin

• 1 x tsp ground coriander

• 1 x tsp salt

• 1 x 400ml can coconut milk

  For the tempering:

• 1 x tbsp coconut oil

• 1/2 tsp black mustard seeds

• 8 fresh curry leaves

• 1 x tsp cumin seeds

• 1/2 red onion finely chopped

Roast pumpkin and cauliflower on 200 degrees C with 1 x tbsp oil and tsp cumin seeds for about 30 minutes till browned slighlty but not soft.

1. Heat 1 tbsp oil in large deep frying pan and cook onion gently till soft. Add garlic, chilli and spices and cook for further 5 minutes.

2. Add coconut milk to pan and add pumpkin and cauliflower. Simmer for about 15minutes, adding water if it becomes too thick. It should be fairly thick - but not dry or runny.

3. Temper the spices by heating the coconut oil over a low heat till melted. Add mustard seeds till they pop, then add cumin, curry leaves and onion till brown.

4. Pour tempered mixture over curry and serve with rice.