Pumpkin and cauliflower gobi

Serves: 4 Prepare & Cook:


  • 1 tbsp ghee
  • 250g spinneysFOOD Diced White Onion
  • 2 spinneysFOOD Peeled Garlic Cloves, crushed
  • 3cm piece ginger, peeled and grated
  • 1 tsp fenugreek leaves
  • ½ tsp mustard seeds
  • ½ tsp nigella seeds
  • 600g pumpkin flesh, cut into 2cm cubes
  • 500g cauliflower florets, larger ones halved
  • 1 tsp spinneysFOOD Ground Turmeric
  • 1 tbsp ground garam masala
  • 1 tbsp spinneysFOOD Ground Coriander
  • 1 tbsp spinneysFOOD Ground Cumin
  • 2 green chillies, deseeded and chopped
  • 500g spinneysFOOD Tomatoes, diced
  • 1 tbsp tomato paste
  • ½ bunch spinneysFOOD Coriander, leaves picked and chopped
  • spinneysFOOD Basmati Rice, to serve (optional)


  1. 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.
  2. Stir in the pumpkin, cauliflower, ground spices and chillies. Cook for 5-8 minutes, stirring often, until the vegetables have softened slightly.
  3. 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.
  4. Stir in the coriander and serve with rice, if you like.

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