INGREDIENTS

• Organic pumpkin - 600g 
• Organic cauliflower - 400g 
• Organic onion - 1 
• Organic fresh ginger - 20g 
• Organic cardamom pods - 5 
• Cumin seeds - 3 tsp 
• Garam masala - 3 tsp 
• Organic turmeric powder - 1/2 tsp 
• Coriander powder - 1/4 tsp 
• Organic ginger powder - 1/2 tsp
• Organic clove powder - pinch
• Organic black pepper powder & salt - to taste 
• Coconut milk - 300ml
• Organic sunwandel rice

METHOD

1. Wash the pumpkin, half it and remove the seeds. Cut into chunks and cook in a large pot on medium heat for ~15 minutes. Once cooked, mash with a fork.
2. In the meantime, peel and finely chop the onion. Mince the ginger and clove of garlic. Empty the cardamom pods.
3. Heat a large pan over medium heat with a little bit of water and add the onion, ginger, garlic as well as the cardamom seeds and cumin seeds. Sauté for 3-4 minutes, stirring frequently so it doesn’t burn.
4. Add the remaining spices (garam masala, turmeric, coriander, ground ginger, ground cloves) and cook for another couple of minutes. Add a splash of water if it becomes too dry.
5. Add the coconut milk and mashed pumpkin and mix well to incorporate evenly. Let simmer for ~10 minutes to thicken.
6. Meanwhile, cut cauliflower into bite sized pieces and add to the curry.
7. Add salt and pepper to taste and serve over rice or with vegan naan bread.

credit: sarahsveganguide