There’s something deeply comforting about a gently spiced curry simmering on the stove – the scent of ginger, turmeric and coconut filling the kitchen.
This pumpkin and cauliflower coconut curry is hearty without being heavy, rich without being complicated. Packed with chickpeas for protein and vibrant spices for warmth, it’s the kind of dish that suits a quiet night in just as easily as a shared family dinner.
Serve it with fluffy rice, roti or papadums, and a generous spoonful of mango chutney and yoghurt on the side.
Pumpkin and Cauliflower Coconut Curry
Ingredients
2 tablespoons vegetable oil
3–4cm fresh ginger, thinly sliced
2 large red chillies, thinly sliced (plus extra for garnish)
4 shallots, thinly sliced
1 teaspoon mustard seeds
15 curry leaves
1 bunch coriander, leaves picked and stalks chopped
1½ teaspoons turmeric
1 x 400g tin diced tomatoes
2 x 400ml tins coconut milk
1 x 400g tin chickpeas, drained and rinsed
900g butternut pumpkin, cubed
½ head cauliflower, cut into bite-sized florets
To serve:
Rice, papadums or roti, mango chutney and Greek yoghurt
Method
Heat the oil in a heavy-based pan over medium heat.
Add ginger, chilli and shallots. Reduce heat slightly and cook until golden, stirring constantly to prevent burning.
Add mustard seeds, curry leaves and coriander stalks. Fry for a few minutes until fragrant.
Stir in turmeric, then add diced tomatoes and coconut milk. Bring to the boil.
Reduce heat and simmer for 5 minutes.
Add the pumpkin and simmer for about 20 minutes, or until tender. If the sauce reduces too quickly, add a little water.
Add cauliflower and chickpeas and cook for a further 5 minutes, until cauliflower is just tender.
If you prefer a thicker curry, mix 1 teaspoon cornflour with a little water to form a paste and stir into the curry. Bring back to the boil to thicken.
Serve topped with fresh coriander leaves and extra sliced chilli.
Enjoy with rice, papadums or warm roti, plus mango chutney and a dollop of Greek yoghurt on the side.
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