Easy Pumpkin and Cauliflower Curry

When it comes to comforting and healthy meals vegetable, curry is my number one choice. Try this creamy pumpkin cauliflower curry made with coconut milk and fragrant spices.


Prep Time: 25 mins
Cook Time: 20 mins
Yields: 4


  • 1/2 butternut pumpkin, peeled and cubed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter (use dairy-free butter if vegan)
  • 1/2 head cauliflower, cut into florets
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon saffron powder
  • 1/2 teaspoon cayenne pepper or to taste
  • fresh coriander, for serving
  • seeds and nuts of your choice, for serving


  1. Preheat oven to 180°C and line a baking tray with parchment paper. Arrange pumpkin cubes on the prepared tray, sprinkle with oil and bake for 20 minutes or until tender. Take out from the oven and let cool. Once cool, place pumpkin cubes into a blender or food processor and puree until smooth.
  2. Melt butter in a large pan over medium heat, add pumpkin puree, cauliflower, coconut milk and stir to combine. Add in spices and mix to combine. Reduce heat to low. Cook, covered, stirring occasionally for 10-15 minutes. Serve warm garnished with fresh coriander, seeds and nuts. Enjoy!

Nutrition Facts

Per serving: 159 KCALS | 13.9G FAT | 8.7G SAT FAT | 9.4G CARBS | 3.8G SUGAR | 2.8G FIBRE | 2.1G PROTEIN

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