Pumpkin Cauliflower Korma – Take 1

by Sherri Koehler on November 12, 2011

This is something of a recipe in progress. That said, it is a very tasty and a lovely autumn dish. There will be future variations yet to come!

There will be at least one more variation of this dish as I’m not quite yet satisfied with the creaminess of it. It may just be that I want more coconut yogurt in it, but I’m also thinking I want about half the tomatoes. Right now it reminds me more of a variation on aloo gobi than the creamy korma I’m after.

Be sure to check out the new thing at the bottom… I’ve decided to start using data from NutritionData.com with recipes.

The Stuff

  • 3 cups diced pumpkin
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 1 large clove of garlic, minced
  • 1″ of fresh ginger, peeled and minced
  • 15oz canned, diced tomatoes
  • 1 large onion, diced small
  • 8oz container of So Delicious, Greek-style, plain coconut yogurt
  • 1/2 t whole cumin seed
  • 1 t ground turmeric
  • 6 whole cardamom pods
  • 1 c water
  • High heat spray canola oil

The Making

Heat a 5qt. cast iron pot to medium heat, or use a 6 qt sauce pan, with lid.

Lightly spray the bottom of the pot and add the cumin seeds. Toast seeds for 30-60 seconds, until they are browned and fragrant.

Add onion and saute 5 minutes, add minced ginger and garlic. Sprinkle ground turmeric over all ingredients, add in cardamom pods and mix in. Continue to saute, stirring occasionally, for 5-7 more minutes. Onions should be beginning to brown and caramleize. Add diced pumpkin, reduce heat to medium-low, and saute for 5 minutes, stirring occasionally. Add cauliflower and stir in.

Combine yogurt and tomatoes in blender. Process until smooth and creamy. Add mixture to pot. Rinse blender container out with the 1 cup of water, and pour into the pot. Mix everything together well.

Cover pot with lid. Reduce heat to low and let simmer for 25-40 minutes, until pumpkin is tender.

Serve by itself, with rice, or along with some dahl (I’m also working on a Rajma Masala dish right now). Just watch out for those cardamom pods, they’re quite shocking to get whole.

Makes 8 1/2 cup servings.

Nutrition Details

Serving Size: 1/2 cup
Calories: 66
Total Fat: 1g
Saturated fat: 1g
Sodium: 46 mg
Carbohydrates: 13g
Dietary Fiber: 4g
Sugars: 5g
Protein: 3g

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