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Cauliflower and Coconut Curry


  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 4 medium garlic cloves, thinly sliced
  • 3 tablespoons Thai green curry paste
  • 1 (13- to 14-ounce) can unsweetened regular or light coconut milk
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets
  • 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup packed Thai basil leaves
  • 1 1/2 teaspoons freshly squeezed lime juice
  • Steamed white or brown rice, for serving


  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the curry paste, stirring to coat the onions, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a lively simmer.
  3. Add the cauliflower, chickpeas, and green beans and stir to combine. Reduce the heat to medium low, cover with a tightfitting lid, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes. Remove from the heat and stir in the basil leaves and lime juice. Taste and season with more salt as needed. Serve with steamed rice.

Kaddu ki Sabzi (Pumpkin curry)


  • 1 small pumpkin/kaddu
  • 1/4 tsp fenugreek seeds/methi seeds
  • 1 tsp cumin seeds/jeera
  • 1 or 2 dry red chilies (optional)
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 tsp dry mango powder/amchur
  • 1 tsp sugar or 2 tsp crushed jaggery
  • 2 tbsp oil
  • 3/4th cup or 1 cup water
  • A few chopped coriander leaves for garnishing (optional)


  1. Wash the pumpkin.
  2. Peel and chop the pumpkin.
  3. In a pressure cooker or pan heat oil.
  4. Add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.
  5. Now add the red chilies and fry for some 15 seconds.
  6. Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
  7. Add the sugar or jaggery.
  8. Mix the pumpkin with the rest of the spices and sugar/jaggery.
  9. Add water and salt.
  10. Cover the cooker with a lid and pressure cook for 7-8 minutes.
  11. If you do have a pressure cooker than cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.
  12. Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder. stir the mashed pumpkin well and cook for minute or two.
  13. If the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without thelid. the sabzi should not be dry nor watery, just in between.
  14. Garnish with coriander leaves and serve hot.

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