Creamy Cauliflower And Pumpkin Curry Recipe

This warming vegetarian curry transforms simple organic vegetables into a creamy, flavour-packed meal. The sweetness of roasted pumpkin pairs beautifully with tender cauliflower and potatoes in a rich coconut curry sauce. It's comfort food that's both healthy and satisfying.

Serves: 4 | Cooking Time: 45 minutes

  • 1 small cauliflower (about 500g), cut into florets
  • 400g pumpkin, peeled and cut into 2cm cubes
  • 3 medium potatoes, peeled and cut into 2cm cubes
  • 2 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (or to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 400ml coconut milk
  • 1 cup vegetable stock
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Fresh coriander for garnish (optional)

  1. Heat oil in a large pot or deep frying pan over medium heat. Add diced onion and cook for 5 minutes until softened. 
  2. Add garlic and ginger, cooking for another minute until fragrant.
  3. Add curry powder, cumin, coriander, and turmeric to the pot. Stir for 30 seconds until the spices become aromatic. This step releases the essential oils and deepens the flavour.
  4. Add the potato and pumpkin cubes first, as they take the longest to cook. Stir to coat them in the spiced oil. Cook for 2-3 minutes.
  5. Pour in the coconut milk, vegetable stock, and tomato paste. Stir well to combine. 
  6. Bring to a gentle simmer, then reduce heat to medium-low. 
  7. Cover and cook for 15 minutes, stirring occasionally.
  8. Add the cauliflower florets to the pot. Cover and cook for another 10 minutes. 
  9. Add the broccoli florets in the last 5 minutes of cooking. The vegetables should be tender but not mushy.
  10. Taste and adjust seasoning with salt and pepper. If the curry is too thick, add a splash of water or stock. If too thin, simmer uncovered for a few minutes to reduce. 
  11. Garnish with fresh coriander if desired and serve over fluffy rice or with warm naan bread.

Storage: Keeps covered in the fridge for up to 4 days. Reheat portions in the microwave or on the stovetop with a splash of water. The flavours actually deepen overnight, making leftovers even better!

Want to try this recipe? Our Large Family Box includes all the organic vegetables you need, delivered straight to your Adelaide home.

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