Ingredients
3 tbsp curry powder
3 cups cauliflower florets
1 large head
2 brushed potatoes
scrubbed and chopped
2 cups pumpkin
chopped
1½ cups frozen peas
1 onion
sliced finely
1 tbsp extra virgin-olive oil
3 tbsp butter
½ cup European-style yoghurt
Equipment
- 1 oven
- 1 medium saucepan
- 1 large saucepan
Instructions
- Preheat oven to 180C. Drizzle pumpkin with olive oil and sprinkle generously with salt. Roast in oven until golden brown and tender, about 15-20 minutes.
- In the meantime, using 2 medium saucepans, boil the cauliflower and potato in salted water until tender. Just before you drain either one, toss peas in. Drain all vegetables and set aside.
- In a large saucepan, saute onion in the 3 tbsp butter. Add curry powder, then the cooked vegetables, stir through gently so as not to squash the pumpkin. Serve immediately topped with yogurt over rice or with store-bought warm Naan bread.
Notes
Tip
I love my rice cooker; it's so simple and fast. Set it before you start this recipe and it will keep your rice warm until you are ready.
Variation
If serving this dish to small children, you could make it milder by using 2 tbsp of curry powder.
