- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 2tsp ginger root, finely chopped
- 1 tsp yellow mustard seeds
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tsp chilli powder or flakes
- ½ cauliflower, cut into florets
- 1 cup Japanese pumpkin, skin on and cut into chunks
- 1 tin chickpeas ( 400g)
- 1l good stock
- 1 can chopped tomatoes ( optional)
- 1 kaffir lime leaf
- 1 tsp fish sauce
- Tamari to taste
- 1 tsp tumeric
- 2 tsp sesame oil
- ½ cup coriander leaves
- 1 cup beans sprouts
- Yoghurt to serve
Method
Heat the oil in a large soup pot, then add the onion and cook until soft. Add the ginger, garlic and coriander stem and root. Sauté for another minute, then add all of the spices and cook until the start to stick on the bottom of the pot, being careful not to burn them. You may need to add a little (1 tbsp) water here. Now add the vegetables and sauté for a minute or so until they are coasted with the spice mix. Fill the pot with your stock, along with the lime leaf and tamarind if you’re using them. Let the curry simmer until the vegetables are soft and the liquid has reduced and thickened. The longer the better, but allow at least 30-60minutes. You can add the tamari at any time throughout the cooking process, same with the fish sauce and sesame oil. The coconut milk can go in near the end of the cooking process – no need to boil it, just be sure it’s heated through. Serve with organic brown rice, a dollop of thick yoghurt and top with coriander leaves and beans sprouts.
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