Recipe by: © Copyright, Annabel Langbein Media
Indian chefs tend not to use flour in their curries but using just a little cornflour or chickpea flour helps to stop the creamy yoghurt from splitting.
- 1 cup Greek-style plain yoghurt
- 2 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp grated ginger
- 1 fresh green chilli, deseeded and finely chopped
- 3 tbsp clarified butter
- 4 cloves garlic, finely chopped
- 2 large onions, diced
- 1 tsp fennel seeds
- 5 cardamom pods
- 2 tsp tomato paste
- 500 g pumpkin, peeled and cut into 4cm chunks
- 2 tbsp cornflour
- 4 tomatoes, diced
- 1 cup peas, fresh or frozen
- 1 ½ cups water
- 2 tsp salt
- 2 tsp ground black pepper
- 1 cup raw cashews, roughly chopped
- Place yoghurt in a bowl with cumin seeds, turmeric, coriander, ginger and chilli. Mix to combine and set aside.
- In a large frypan, heat butter and fry garlic until just golden. Add onions, fennel seeds and whole cardamom pods and cook over medium heat until onions are lightly golden. Add tomato paste and pumpkin and stir over heat for 2-3 minutes.
- Mix cornflour with ½ cup water then stir into yoghurt mixture. Add this to pumpkin mixture, stirring in one direction to incorporate, and then cook gently without stirring until most of the liquid has been absorbed, about 8 minutes.
- Add tomatoes, peas, water, salt, pepper and cashews. Simmer for 20-25 minutes, stirring now and again. Garnish with coriander leaves.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.5 g|
|Total carbohydrates||29.5 g|
|- Sugars||11.2 g|
|Dietary fibre||5.0 g|