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.