Ingredients
1 small pumpkin (about 400g) diced into 1cm cubes
1 small cauliflower, cut into little florets
4 tbs ghee
1/2 tsp fenugreek seeds
1 tsp nigella seeds
4cm knob ginger, finely grated
1-2 red chillies, finely chopped
1/2 tsp chilli powder
1 tsp coriander, ground
2 tbs desiccated coconut
2 tbs raisins
80g dates, roughly chopped
2 tbs brown sugar or jaggery
1 tsp salt
3-4 tsp tamarind liquid (see method below)
1/2 cup coriander, roughly chopped
Method
Prepare your tamarind liquid by placing roughly 3 teaspoons of the tamarind pulp in to a bowl. Top with 2 cups of boiling water and leave to sit and soften for 15 mins.
After the 15 minutes is up, use your fingers to squeeze and manipulate the pulp till the water starts to thicken.
Pour the tamarind in to a sieve with a bowl underneath and push as much moisture through leaving a mass of solid tamarind in the sieve and tamarind liquid in the bowl. Set aside to use shortly.
Place the pumpkin on a baking tray and drizzle with a little oil. Cook in the oven for 25 minutes or till lightly browned on the edges.
Steam the cauliflower florets for about 6 minutes or till softened.
Heat the ghee in a large pan over medium heat then add the 1/2 tsp of fenugreek seeds and cook for 30 seconds then add the minced garlic and cook for a further 1 minute.
Add 1 tsp of nigella seeds, the sliced chilli, 1/2 tsp chilli powder, 1 tsp ground coriander and cook for a further 1 minute.
Add the 80g of chopped dates, the 2 tbs of raisins, the 2 tbs of desiccated coconut, 2 tbs of brown sugar and the teaspoon of salt and stir till well combined.
Add 3 teaspoons of the tamarind liquid, taste and add more tamarind liquid if needed. You are after an obvious hit of both sweet and sour.
Add the pumpkin and cauliflower and stir well to combine. Serve with a handful of coriander.
- 1 small pumpkin (about 400g) diced into 1cm cubes
- 1 small cauliflower, cut into little florets
- 4 tbs ghee
- ½ tsp fenugreek seeds
- 1 tsp nigella seeds
- 4cm knob ginger, finely grated
- 1-2 red chillies, finely chopped
- ½ tsp chilli powder
- 1 tsp coriander, ground
- 2 tbs desiccated coconut
- 2 tbs raisins
- 80g dates, roughly chopped
- 2 tbs brown sugar or jaggery
- 1 tsp salt
- 3-4 tsp tamarind liquid (see method below)
- ½ cup coriander, roughly chopped
- Prepare your tamarind liquid by placing roughly 3 teaspoons of the tamarind pulp in to a bowl. Top with 2 cups of boiling water and leave to sit and soften for 15 mins.
- After the 15 minutes is up, use your fingers to squeeze and manipulate the pulp till the water starts to thicken.
- Pour the tamarind in to a sieve with a bowl underneath and push as much moisture through leaving a mass of solid tamarind in the sieve and tamarind liquid in the bowl. Set aside to use shortly.
- Place the pumpkin on a baking tray and drizzle with a little oil. Cook in the oven for 25 minutes or till lightly browned on the edges.
- Steam the cauliflower florets for about 6 minutes or till softened then set aside.
- Heat the ghee in a large pan over medium heat then add the ½ tsp of fenugreek seeds and cook for 30 seconds then add the minced garlic and cook for a further 1 minute.
- Add 1 tsp of nigella seeds, the sliced chilli, ½ tsp chilli powder, 1 tsp ground coriander and cook for a further 1 minute.
- Add the 80g of chopped dates, the 2 tbs of raisins, the 2 tbs of desiccated coconut, 2 tbs of brown sugar and the teaspoon of salt and stir till well combined.
- Add 3 teaspoons of the tamarind liquid, taste and add more tamarind liquid if needed. You are after an obvious hit of both sweet and sour.
- Add the pumpkin and cauliflower and stir well to combine. Serve with a handful of coriander.
Posted 21st July 2014…
Pumpkin & Cauliflower in Sweet Tamarind Masala
Pumpkin & Cauliflower in Sweet Tamarind Masala is a simple side dish that is full of flavour and tangy sweetness.
With both my mum and sister having ‘big’ birthday’s – 65 and 40 respectively, we all headed up to the family cabins on the Hawkesbury River for a weekend celebration. Six adults, four kids, two dogs and a cat.
Friday was beautiful, and we only just made it in time for the sunset… always breathtaking as the colours cross the water, so a great start to the weekend. Dinner that night was mum’s special Moroccan styled Lamb and Pumpkin Soup with delicious sourdough breads and Pepe Saya Cultured Butter. Simple, clean, well developed flavours – you can never get her soup recipe though as she adds leftover ingredients to the soup through the week so it turns into something quite different from where it started, but always amazing.
Anyway, that was the last of the beautiful weather, well actually, Seb and hubby got up for some early morning fishing. The weather was peaceful, Seb caught the first fish – a bream – everything was lovely, and then it all changed. The sun came up and brought with it the massive winds. The temperature dropped the winds were blowing a gale, and the skies were grey. There were fleeting moments of blue sky and sun (still windy as all hell) and the cousins would go back on the wharf for some more fishing.
Can’t complain though as the big birthday feast was today, a buffet style curry smorgasbord, with some Finnish Cabbage Rolls thrown in for good measure (This style of food is the best option when you have water access only as you can prepare most of it the days before) We had Chicken Tikka Masala, Coriander Egg Curry, Lamb Tagine, this Pumpkin Masala, flat breads and a few side dips, oh and cabbage rolls.
One of the best ‘restaurants’ in town – Inside is so cozy and warm, outside on the other hand…
This recipe for Pumpkin & Cauliflower in Sweet Tamarind Masala is perfect with a couple of other curries… and a room full of family and friends.
Enjoy – Blondie 🙂