Chickpea & Cauliflower Curry

You will need

7 Litre Saucepan and Cover



  • 1 Butternut Pumpkin, diced
  • 1 Red Onion, diced
  • 2 Tbs Green Curry Paste
  • 2 Tbs Mustard Seeds
  • 1/4 Cauliflower, cut into
    small florettes
  • 1/2 Cup Coconut Cream
  • 1/2 Cup Chopped Tomatoes
  • 1 Cup Vegetable Stock
  • 1/2 Cup Parsley, chopped
  • 1 Can Chickpeas,
    rinsed and strained
  • 1 Tbs Honey
  • Salt and Pepper
  • Lemon Zest

Lemon Coconut Rice

  • 2 Cups Rice
  • 2 Cups Water
  • 1 Cup Coconut Cream
  • 1/2 Lemon Sliced


  1. Place pumpkin in small skillet with 4 tablespoons of water, place on 3/4 heat with vent open, when it whistles close vent, turn off element and leave for 5 minutes. Remove and put to side.
  2. Heat 3 litre on 3/4 heat for 2 minutes, test temperature with drop of water, when it beads add onion, curry paste and mustard seeds, sauté for 2 minutes.
  3. Add tomatoes, coconut cream, cauliflower, chickpeas and stock. Simmer for 5 minutes then add parsley, cooked pumpkin, honey, lemon zest, salt and pepper.
  4. Place 2 litre on top, when too hot to touch reduce to low heat. Leave for 30 minutes... in mean time...
  5. Place rice, water and coconut cream in small skillet, with lemon slices on top. Place cover on top with vent open and put on 3/4 heat. When it whistles, close vent off and stack on top. Serve and enjoy.