Recipe

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
    Print

Ingredients

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

Method

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.

More From Women's Weekly Food