Cauliflower, pumpkin and pea curry

  • 30 mins cooking
  • Serves 2
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Cauliflower, pumpkin and pea curry
  • cooking-oil spray
  • 1 small_piece (80g) brown onion, chopped finely
  • 3 centimetre (1¼-inch) (15g) piece fresh ginger, grated
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon each ground coriander garam marsala, turmeric
  • 1/4 teaspoon ground fennel
  • 375 gram (12 ounces) cauliflower, cut into florets, sliced thickly
  • 350 gram (11 ounces) butternut pumpkin, cut into 1cm (½-inch) thick slices
  • 1 1/2 cup (375ml) vegetable stock
  • 1/2 cup (125ml) light coconut milk
  • 1/2 cup (60g) frozen peas
  • 1 fresh long green chilli, seeded, chopped finely
  • 1 tablespoon coconut flakes
  • 2 tablespoon fresh coriander (cilantro), coarsely chopped


Cauliflower, pumpkin and pea curry
  • 1
    Spray a large heated saucepan with oil, cook onion, ginger and garlic, stirring, over high heat, for 3 minutes or until onion softens. Add spices, cook for 1 minute or until fragrant.
  • 2
    Stir cauliflower, pumpkin and stock into onion mixture, bring to the boil. Reduce heat, simmer, loosely covered, for 15 minutes or until pumpkin is tender.
  • 3
    Add coconut and peas to pan, cook for 2 minutes or until heated through. Season to taste.
  • 4
    Make coconut sambal, combine chilli, coconut flakes and coriander in a small bowl. Serve curry sprinkled with coconut sambal.


Make a day ahead so the curry flavours can develop overnight. Replace peas with beans, if you like.

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