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A vibrant cauliflower and pumpkin curry in a deep yellow-orange sauce, topped with white yogurt speckled with cucumber, served on a bed of rice, plated on a white dish, placed on a blue tablecloth.

Cauliflower and Pumpkin Curry

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  • Author: Ella @myconvenientkitchen
  • Total Time: 35 minutes
  • Yield: 4 1x


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. 



  1. 2tbs Mustard seeds
  2. 300g Basmati rice
  3. 1 tbs Olive oil
  4. 1 Brown onion, finely chopped
  5. 2 cloves Garlic, peeled and crushed
  6. 2 cm Ginger, finely grated
  7. 2 tbs Curry powder
  8. 1 tbs Jamaican all purpose seasoning (optional note 1)
  9. 4 Potatoes, peeled, cut into 1.5cm pieces
  10. 1 Cauliflower, cut into small florets
  11. 200g Pumpkin, cut into pieces
  12. 2 cups Vegetable Stock
  13. 400g Diced tomatoes
  14. 1 cup Plain yoghurt
  15. 2 tsp Corn flour
  16. 1 Lebanese cucumber
  17. 1/2 cup Coriander, leaves chopped



  • 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.


  • Start cooking rice according to packet instructions and keep warm.


  • 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.


  • Spoon the rice into serving bowls, then top with the curry and yogurt mixture. If desired, garnish with reserved coriander.


  1. 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