The International Dysphagia Diet Standardisation Initiative (IDDSI) framework consists of a continuum of 8 levels (0 – 7), where drinks are measured from Levels 0 – 4, while foods are measured from Levels 3 – 7. The IDDSI Framework provides a common terminology to describe food textures and drink thickness.  

IDDS: https://www.iddsi.org/framework

This recipe is made in a level 4 puree consistency but can be adjusted to thinner consistencies with the addition of water.

Ingredients

  • 1 tbsp olive oil
  • 250g cauliflower
  • 250g pumpkin
  • 1 cup water
  • 1 tbsp curry powder
  • pinch of ground pepper
  • optional: Greek yogurt.

Chop pumpkin and cauliflower into small cubes.

In a wok add oil and allow to heat briefly before adding curry powder. Stir for 1 minute or until fragrant. Add pumpkin and stir for 2 minutes until coated with spices, then add water and bring to a boil. Leave for 5 minutes, occasionally stirring.

Add cauliflower and reduce to simmer for 10 minutes or until pieces are tender. Add yogurt and simmer for 2 more minutes. Place all mixture into food processor OR
blender. (*Note: run the container under hot water to prevent heat loss in this step). Add ground pepper as desired then blend the mixture until smooth and no lumps remain. Serve in a bowl and enjoy.

Swirl or shape yogurt in the dish center to garnish.

(the recipe is gluten-free, and without the addition of yogurt is also lactose-free)

Recommended food processor:

Braun hand blender https://amzn.to/3yaG2Jw

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Easy Pumpkin Cauliflower Curry | Dysphagia friendly (IDDSI) Level 4 puree