What’s the best rice for this dish?

Both brown rice and basmati work well. Brown rice adds more fibre and chewiness.

Can I make this ahead of time?

Yes, and it tastes even better the next day. Just hold off on adding yoghurt or herbs until serving.

Absolutely — lentils, or even cubed tofu make great add-ins.

It’s mildly spiced, but you can easily add chilli flakes or hot curry powder to turn it into a spicy curry.

Can I use canned pumpkin or pumpkin puree?

Yes! Stir in a few spoonfuls of pumpkin puree with the tomatoes for a creamier base. But it does change the texture of the dish.

Easy Cauliflower And Pumpkin Curry With Chickpeas

Description

This pumpkin cauliflower curry is a fantastic addition to a plant-based diet, with a short, wholesome ingredient list and flexible options like adding baby spinach, chickpeas, or using coconut milk for a dairy-free twist. It’s also a great way to use up pantry staples like garlic cloves, tomato paste, and pumpkin puree, and it reheats like a dream.

Ingredients

Units Scale

For the Curry:

2 tbsp mustard seeds
1 tbsp olive oil or coconut oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cm fresh ginger, finely grated
2 tbsp curry powder (mild or medium)
1 small cauliflower head, cut into florets
500 g pumpkin, peeled and cut into 2-3 cm chunks
2 cups vegetable stock
1 can (400g) of chickpeas, drained and rinsed
400 g canned diced tomatoes (add 1 tbsp tomato paste for extra richness, optional)
3/4 cup cream, warmed in microwave for about 25 seconds
1 tbsp white miso paste
1/2 cup fresh coriander leaves, chopped (plus extra for garnish)
Salt and pepper, to taste

For Serving:

300 g basmati or brown rice, cooked
Greek yoghurt or tzatziki, to serve
Fresh lemon juice (optional)

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Instructions

Toast the Mustard Seeds (note 1)

In a dry frying pan over medium heat, toast mustard seeds until they begin to pop (about 30 seconds). Set aside.

Sauté the Aromatics

Heat oil in a large frying pan over medium heat. Add chopped onion and cook for 5–6 minutes until soft. Stir in garlic and ginger and sauté for 1 more minute.

Add Spices and Vegetables

Stir in curry powder and cook for 30 seconds. Add the pumpkin and cauliflower, tossing to coat in the spice mix.

Simmer the Curry

Add the vegetable stock, chickpeas and diced tomatoes (and tomato paste, if using), and toasted mustard seeds. Season with salt and pepper. Bring to a boil, then reduce to low heat and simmer uncovered for 15–20 minutes, or until the pumpkin is tender but still holds its shape.

Add Miso-cream mix

In a small bowl, warm 3/4 cup of cream, then whisk in 1 tablespoon of white miso paste until smooth. Stir the cream–miso mixture into the curry and let it simmer on low heat for a few additional minutes to combine.
Stir through most of the chopped coriander.

Cook the Rice

While the curry simmers, cook rice in boiling water according to packet instructions. Drain and fluff with a fork.

Assemble and Serve

Divide rice between bowls. Ladle the pumpkin cauliflower curry over the rice. Top each bowl with a dollop of Greek yoghurt or tzatziki, a squeeze of lemon juice (if using), and extra fresh coriander.

Notes

How to toast mustard seeds without turning them bitter
Use a dry pan over medium heat.
Watch closely — they can go from perfect to burnt in seconds.
As soon as they start to pop and jump, remove them from the heat or pan immediately..
What to Avoid:
Don’t leave them in a hot pan after popping — they’ll keep cooking and turn bitter.
Don’t toast them on high heat — they’ll scorch.
To store leftovers, cool the curry completely and place it in an airtight container in the fridge for up to 4 days.
This recipe works well with sweet potato instead of pumpkin, or a mix of both.

Prep Time: 15
Cook Time: 30
Category: Main
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size:
Calories: 451
Fat: 13.1 g
Carbohydrates: 70.4 g
Fiber: 14.3 g
Protein: 19.2 g
Cholesterol: 9.3 mg