Name: Southern Indian Pumpkin, Cauliflower & Watercress Curry
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 3 tbsp coconut oil; 1 tbsp mustard seeds; 12 curry leaves; 2 tsp cumin seeds; 1 onion, peeled and finely chopped; 3 cloves garlic, peeled and minced; 1 green chilli, finely chopped; 1 thumb ginger (about 2.5cm/1in), peeled and minced; 1 small pumpkin/squash, peeled and cut into 2cm/¾in cubes; ½ cauliflower, broken into florets; 1 tsp ground turmeric; 1 tsp mild curry powder; 1 x 400ml tin full-fat coconut milk; 50g/2oz fresh watercress; 25g/1oz fresh coriander; Fresh mint leaves; 200g/7oz peas; Salt and lemon juice, to season; To serve; Toasted coconut, lemon wedges, spring onions and cooked rice

VMG Recipes