This Jamaican Style Vegetable Curry with Mustard Seeds is not only delicious but also packed with wholesome goodness. With aromatic spices, hearty vegetables, and a hint of mustard seeds, this dish is perfect for a cosy dinner at home.
Combining the warmth of Jamaican spices with the wholesome goodness of vegetables, creates a comforting and satisfying meal.
Ingredients in this Cauliflower and pumpkin curry
- Mustard seeds
- Basmati rice
- Olive oil
- Brown onion
- Garlic
- Ginger
- Curry powder
- Jamaican all purpose seasoning (optional)
- Potatoes
- Cauliflower
- Pumpkin
- Vegetable Stock
- Diced tomatoes
- Chickpeas
- Plain yoghurt
- Corn flour
- Lebanese cucumber
- Coriander
How to make this cauliflower and pumpkin curry
With simple ingredients and straightforward steps, this Jamaican Style Vegetable Curry with Mustard Seeds is easy to make, perfect for both beginners and seasoned cooks alike.
- Prep Ingredients:
Roast mustard seeds. Cook basmati rice according to package instructions. Chop onion, garlic, ginger, and vegetables. - Cook Aromatics:
Sauté onion until soft, then add garlic and ginger. - Add Spices and Vegetables:
Stir in curry powder, Jamaican seasoning, potato, cauliflower, and pumpkin. - Simmer:
Add vegetable stock, canned tomatoes, and mustard seeds. Simmer until vegetables are tender. - Finish the Cauliflower and Pumpkin Curry:
Add chickpeas and simmer. Mix yogurt with corn flour and stir into the curry. Simmer until thickened. Stir in chopped coriander. - Prepare Cucumber Yogurt:
Grate cucumber, squeeze out water, and mix with yogurt and seasoning. - Serve:
Spoon rice into bowls, top with curry, and drizzle with cucumber yogurt. Enjoy!
The tender potatoes, cauliflower, and pumpkin are simmered in a rich, fragrant curry sauce, complemented by the nutty aroma of toasted mustard seeds.
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Cauliflower and Pumpkin Curry
- Total Time: 35 minutes
- Yield: 4 1x
Description
Combining the warmth of Jamaican spices with the wholesome goodness of vegetables, creates a comforting and satisfying meal. The tender potatoes, cauliflower, and pumpkin are simmered in a rich, fragrant curry sauce, complemented by the nutty aroma of toasted mustard seeds.
Ingredients
- 2tbs Mustard seeds
- 300g Basmati rice
- 1 tbs Olive oil
- 1 Brown onion, finely chopped
- 2 cloves Garlic, peeled and crushed
- 2 cm Ginger, finely grated
- 2 tbs Curry powder
- 1 tbs Jamaican all purpose seasoning (optional note 1)
- 4 Potatoes, peeled, cut into 1.5cm pieces
- 1 Cauliflower, cut into small florets
- 200g Pumpkin, cut into pieces
- 2 cups Vegetable Stock
- 400g Diced tomatoes
- 1 cup Plain yoghurt
- 2 tsp Corn flour
- 1 Lebanese cucumber
- 1/2 cup Coriander, leaves chopped
Instructions
Preparation:
- Get everything in its place as per ingredient list. Follow all the steps involved in organising and preparing ingredients before cooking, such as chopping, measuring, and assembling.
- Heat the frying pan over medium heat and roast the mustard seeds, take care not to burn them they will toast very quickly, within seconds. Remove from pan and set aside.
Rice:
- Start cooking rice according to packet instructions and keep warm.
Curry:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and ginger and cook for 1 minute or until aromatic. Add the curry powder, Jamaican seasoning, potato, cauliflower, and pumpkin. Stir until well combined.
- Add the stock, canned tomatoes and mustard seeds to the pan and simmer, uncovered, for 15 minutes or until the potato is tender.
- Combine ½ of the yoghurt and corn flour in a small bowl. Gradually add to the potato mixture, stirring constantly until well combined. Reduce heat to low. Simmer for 2 minutes.
- Stir chopped coriander into the curry. If desired, reserve some for serving.
Yoghurt dressing:
- Grate the cucumber and squeeze out the water, mix with the remaining yoghurt and season with salt, pepper and ¼ tsp of Jamaican seasoning.
Serving:
- Spoon the rice into serving bowls, then top with the curry and yogurt mixture. If desired, garnish with reserved coriander.
Notes
- Jamaican all purpose seasoning:
Adding Jamaican all-purpose seasoning to this recipe enhances the flavour profile by adding depth and complexity. The seasoning blend includes a mix of spices like garlic, onion, thyme, and paprika, which adds savoury, aromatic, and slightly spicy notes to the dish, giving it a unique Jamaican flair.
- Prep Time: 10
- Cook Time: 25
- Category: Vegetarian
- Method: Stovetop
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