Cauliflower, pumpkin and split pea curry
There's plenty of juice to mop up in this delicious vegetarian curry, we're not even sure it's not a soup. Serve with plenty of rice or naan bread to enjoy every last drop.
- 35 mins cooking
- Serves 4
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Ingredients
Cauliflower, pumpkin and split pea curry
- 1/2 cup (100g) yellow split peas
- 500 gram butternut pumpkin, coarsely chopped
- 1 (200g) brown onion, finely chopped
- 2 clove garlic, crushed
- 4 centimetre (20g) fresh ginger, grated
- 1/4 cup (75g) curry paste
- 3 cup (750ml) water
- 500 gram cauliflower, cut into florets
- 4 (880g) tomatoes, coarsely chopped
- 1 cup (120g) frozen peas
- 1 1/2 cup (420g) skim-milk yoghurt
- 2/3 cup loosely packed fresh coriander leaves
Method
Cauliflower, pumpkin and split pea curry
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1Cook split peas in a medium saucepan of boiling water for 20 minutes or until almost tender. Add pumpkin; return to the boil. Boil without lid for 8 minutes or until pumpkin is tender. Drain well.
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2Meanwhile, heat a large non-stick saucepan over medium heat. Stir onion, garlic and ginger until onion softens. Add paste and continue stirring, about 2 minutes or until fragrant. Add water and bring to the boil.
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3Reduce heat, add cauliflower and tomato to the pan. Simmer with lid on; stir occasionally for 10 minutes or until cauliflower is tender and curry is thick.
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4Add pumpkin and split pea mixture, peas and yoghurt. Stir over low heat until mixture is heated through. Season to taste. Serve curry sprinkled with coriander.
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