Cauliflower, pumpkin and pea curry

Serves:

Ingredients

• 3 tablespoons curry powder
• 3 cups cauliflower florets (1 large head)
• 2 brushed potatoes, scrubbed and chopped
• 2 cups chopped pumpkin
• 1 and a half cups frozen peas
• 1 onion, sliced finely
• 1 tbsp extra virgin-olive oil
• 3 tbsp butter
• half a cup European-style yoghurt

Method

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

• 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.
• If serving this dish to small children, you could make it milder by using 2 tbsp of curry powder.
• This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand‰s best recipe finder.

Serving Suggestions

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