Tumeric curry with cauliflower, pumpkin and chickpea

A flavorful vegan curry that is mild and suitable for the whole family. A perfect weeknight dinner and an easy make-ahead, freezer-friendly dish. If you don’t have all the spices, you can opt for store-bought, instant dried curry powder. Adjust the heat to your preference.

Serves 4-5


  • 4 small garlic cloves, pounded
  • 1 large yellow onion, roughly chopped
  • 1 thumb-sized knob of ginger, pounded
  • olive oil for cooking
  • 2 medium dried bay leaves
  • 1 tsp cumin seeds
  • 2 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1/2 tsp black ground pepper
  • 1 x 400 g can crushed tomatoes
  • Half head of cauliflower, cut into medium florets
  • 500 ml full-fat coconut milk
  • 1.5 cups uncooked chickpeas, soaked overnight and drained
  • 1 tsp fine sea salt to taste
  • extra fresh chili for additional heat
  • steamed rice to serve

Recipe Preparation

Add garlic, onion and ginger to a food processor and process until coarsely chopped. Set aside. 

In a large, heavy-bottomed pot, heat oil over medium heat. Add bay leaves and cumin seeds and sauté until fragrant.

Add garlic, onion and ginger and sauté until lightly golden brown, about 8 minutes. Add turmeric, cayenne, coriander, ground cumin and black pepper and sauté for about 3 minutes, then add crushed tomatoes and stir to mix well. Simmer over medium heat until oil separates and paste is brown, about 5 minutes. Scrape any brown bits from bottom of the pot with a wooden spatula.

Reduce heat to low and add cauliflower, pumpkin, chickpeas, coconut milk and kosher salt. Stir to combine. Cover and simmer for 20 minutes, then cook uncovered for another 5 minutes.

Stir gently and mix everything to incorporate well. Remove from heat. Serve with steamed rice.

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