Take advantage of seasonal produce and try this vegetarian curry dish served with cauliflower rice and topped with roast pumpkin.
- Preheat oven to 180C. Line a baking tray with baking paper. Place the pumpkin in a large bowl. Drizzle with half the oil. Season with salt. Toss to coat. Transfer to the tray. Roast for 30-35 mins or until the pumpkin is just tender.
- Meanwhile, cook the eggs in a saucepan of boiling water for 5 mins or until cooked to your liking. Transfer to a bowl of iced water to cool. Peel.
- Heat remaining oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 3-4 mins or until slightly browned. Add ginger and garlic. Cook, stirring, for 1 min. Add curry paste and cook, stirring, for 2-3 mins or until fragrant. Stir in the tomato paste, tomato, honey and 200ml water. Bring to a simmer. Reduce heat to low. Cook for 6-8 mins or until sauce thickens. Add eggs and cook for a further 2 mins or until heated through.
- Process the cauliflower, in batches, in a food processor until it resembles grains of rice (don’t over blend or the cauliflower will be mushy). Place in a microwave-safe bowl and cover with plastic wrap. Cook on high for 5-7 mins or until tender.
- Combine the yoghurt, cumin seeds and extra honey in a bowl. Season with salt.
- Divide the cauliflower rice among serving bowls. Top with the roasted pumpkin and spoon over the egg rogan josh. Serve with the yoghurt mixture, coriander and cucumber.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set