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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