Cauliflower, Pumpkin and Pea Curry | Dinner Recipes | Best Recipes

Cauliflower, Pumpkin and Pea Curry


Special Info:

Gluten free, Nut free


  • 3 tablespoons curry powder
  • 3 cups cauliflower florets (1 large head)
  • 2 brushed potatoes, scrubbed and chopped
  • 2 cups chopped pumpkin (or butternut squash)
  • 1 1/2 cups frozen peas
  • 1 onion, sliced finely
  • 1 tbsp extra virgin olive oil
  • 3 tbsp butter
  • 3/4 cup Greek yogurt


Preheat oven to 350°. 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, saut’ 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.


  • If serving this dish to small children, you could make it milder by using 2 tbsp of curry powder.
Article Posted 7 years Ago

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