½ bunch spinneysFOOD Coriander, leaves picked and chopped
spinneysFOOD Basmati Rice, to serve (optional)
Set a large saucepan with the ghee over a medium heat. Cook the diced onion for 12-15 minutes, stirring often, until golden. Add the garlic, ginger, fenugreek leaves, mustard seeds and nigella seeds and cook for 2 minutes more.
Stir in the pumpkin, cauliflower, ground spices and chillies. Cook for 5-8 minutes, stirring often, until the vegetables have softened slightly.
Stir in the diced tomatoes, tomato paste and 300ml water (or vegetable stock). Cover with a lid and cook for 25-30 minutes, until the pumpkin and cauliflower are tender and the sauce has thickened.
Stir in the coriander and serve with rice, if you like.