Cauliflower, pumpkin and pea curry

Cauliflower, pumpkin and pea curry



  • 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


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.



  • 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.


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