Wednesday, 4 June 2014

Pumpkin and Cauliflower Tikka Masala

When i first met my husband i was chuffed that he shared the same adventurous food spirit as me.

His first visit to my birth place Malaysia gave him a taste of my culture one that is filled with food, family and colour. I used to tell him that it would be an offense to push away a plate with uneaten sauce, scattered rice and chicken drumsticks with meat still in tact at the end of the bone. He listened well and ten years later he leaves his plate spotless- A true chinese in another life!

My parents used to get a buzz when my husband digs in to mum's incredible curries with rich sauces and crispy roti bread. He would without fail splatter curry sauce on his work ties and we would all laugh while my mum spoons more on his plate. That's the thing about food it brings us together, creates joy and teaches us about the art of sharing.

Dishes like curries do just that. They are warm, colourful, inviting and are best eaten shared with people you love.

A trip to the market and seeing these stunning butternut pumpkins overspilling on crates, were the inspiration i needed to create this robust Pumpkin and Cauliflower tikka masala. Needless to say, the night finished off with a work tie which needs soaking today!

Items You Need:

- 1/2 a butternut pumpkin cut in medium sized cubes (skin on)
- 1/2 a cauliflower roughly chopped
- 1/2 a bunch of coriander
- 1 teaspoon of coriander seeds
- 1 large red chilled sliced
- 1tablespoon of grated ginger
- 2 garlic cloves crushed
- 4 curry leaves
- 1 large onion sliced
- 1 tablespoon of greek style natural yoghurt
- 3 tablespoon of good quality tikka masala paste (i used sharwoods tikka masala or Patak's is great too)

What's Next?

1. Heat a medium sized pot with 1 tablespoon of olive oil. Place one slice of onion in to ensure it sizzles. If it does, your pan is ready.

2. Add the coriander seeds and let it sizzle for 1-2minutes or until fragrant. Add the onions, ginger, garlic, curry leaves and chilli. Fry for five minutes and add 1 tablespoon of water to avoid the pan from burning.

3. Add the tikka masala paste and fry for a further 5 minutes. Add a 1/4 cup of water abit at a time to avoid the paste from sticking and burning at the bottom of the pan.

4. Add the cauliflower and pumpkin into the pot and pour in 1-2 cups of water. The water should cover half way up.

5. Cover the lid and let it simmer for 20 minutes.

6. Check to see if the pumpkin breaks easily if so it will be ready for you to add the yoghurt through before serving with fresh coriander.