Cauliflower, pumpkin and split pea curry

There's plenty of juice to mop up in this delicious vegetarian curry, we're not even sure it's not a soup. Serve with plenty of rice or naan bread to enjoy every last drop.

  • 35 mins cooking
  • Serves 4
  • Print


Cauliflower, pumpkin and split pea curry
  • 1/2 cup (100g) yellow split peas
  • 500 gram butternut pumpkin, coarsely chopped
  • 1 (200g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 4 centimetre (20g) fresh ginger, grated
  • 1/4 cup (75g) curry paste
  • 3 cup (750ml) water
  • 500 gram cauliflower, cut into florets
  • 4 (880g) tomatoes, coarsely chopped
  • 1 cup (120g) frozen peas
  • 1 1/2 cup (420g) skim-milk yoghurt
  • 2/3 cup loosely packed fresh coriander leaves


Cauliflower, pumpkin and split pea curry
  • 1
    Cook split peas in a medium saucepan of boiling water for 20 minutes or until almost tender. Add pumpkin; return to the boil. Boil without lid for 8 minutes or until pumpkin is tender. Drain well.
  • 2
    Meanwhile, heat a large non-stick saucepan over medium heat. Stir onion, garlic and ginger until onion softens. Add paste and continue stirring, about 2 minutes or until fragrant. Add water and bring to the boil.
  • 3
    Reduce heat, add cauliflower and tomato to the pan. Simmer with lid on; stir occasionally for 10 minutes or until cauliflower is tender and curry is thick.
  • 4
    Add pumpkin and split pea mixture, peas and yoghurt. Stir over low heat until mixture is heated through. Season to taste. Serve curry sprinkled with coriander.

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