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Cauliflower & Pumpkin curry

Prep Time: 15 min

Cook Time: 30 min

Serves: 6

Cauliflower & Pumpkin curry.jpg


  • 1T olive oil

  • 1 onion

  • 2 garlic cloves, minced

  • 1 inch ginger, grated

  • 1 small head of cauliflower, broken into small florets

  • 200g okra or green beans

  • 3C pumpkin, cut into small chunks

  • 2T curry power (i used madras)

  • 400g chickpeas, drained and rinsed

  • 400g canned chopped tomatoes

  • 400g canned coconut cream

  • 1/2 cup vegetable stock

  • 2T coriander, chopped

  • Rice or pita to serve


  1. Heat oil in a large heavy-based pan.Add onions and cook for 5 minutes or until slightly browned, then add garlic and ginger and stir through.

  2. Add the fresh vegetables to the pan and stir curry power through. Cook for around 5 minutes but be careful not to burn the spices.

  3. Then add your canned ingredients, chickpeas, tomatoes,coconut milk and stock. Season well with salt and pepper.

  4. Bring everything up to a boil and then lower the heat so you have a nice gentle simmer. Cook for 20 minutes or until the pumpkin and cauliflower are softening, but not soggy. I keep the lid off.

  5. Just before serving stir through the coriander.



I like to serve with rice or flat bead to soak up the yummy juices.


If its too watery for you then cook an extra 5 minutes but with the lid off.

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