Name: Pumpkin, sweet potato and cauliflower with chana dal, fenugreek and coconut
Cuisine: Indian
Ingredients: 150 g sweet potato, peeled; 30 ml fish sauce; 100 g cauliflower; 300 ml coconut milk; 50 ml vegetable oil; 6 large green chillies, minced; 25 ml strained lemon juice; ¼ cup coriander leaves; 4 cloves garlic, minced; 1 teaspoon brown mustard seeds; 2 onions, minced; 1 teaspoon ground turmeric; 1 teaspoon coriander seeds; 1 teaspoon fenugreek seeds; 2 large dried chillies; 250 g butternut pumpkin, peeled; 100 g chana dal; 2 teaspoons minced ginger; 10 curry leaves

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Rich, coconut-based sauces are commonplace in southern Indian cooking, which also places heavy emphasis on dal and vegetable-cooking in strict Hindu tradition.

Ingredients

100 g chana dal
2 large dried chillies
1 teaspoon cor

Oceania
Asia
India
Australia
Stew
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Wash dal, then soak in cold water for 30 minutes. Strain.
Dry-roast dried chillies and coriander seeds, separately, over gentle heat until fragrant. Cool, then grind to a powder.
Cut pumpkin and sweet potato into 2 cm cubes.
Cut cauliflower into small pieces.
Heat oil in a wide, heavy-based saucepan and fry fenugreek and mustard se

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