• Greenwood Farm

Vegan Cauliflower, Pumpkin and Pea Curry


A couple of years ago we were vegans. It was a great way to eat, simple, healthy and delicious. As long as you have enough time to prep all your weekly ingredients and keep them in the fridge or pantry for when your ready for a quick snack its great! If you come home hangry and ready to eat and there's nothing there... you're in trouble! You find yourself reaching for stuff you probably shouldn't be eating! In the end, we stopped being total vegans.... my big burly boys couldn't take not having a steak...... but now that they've all moved out (a silent YAY inserted here) we're back to eating vegan two or three times a week and Im so glad!


Today Im sharing with you, our fave quick fix for a cold rainy night.... or any night. Most of the ingredients are probably in the fridge right now.... so whip up this little beauty for dinner, and let me know how you go!


Cauliflower, Pumpkin and Pea Curry


1 tablespoon vegetable oil

1 large brown onion - sliced and diced

3 cloves garlic

1 5cm knob of ginger - grated on a microplane or chopped super fine

1/2 jar Greenwood Farm Korma Curry

Paste (or one from a shop)

1/2 cauliflower head - chopped into cute little florets

1/2 pumpkin piece - just pick how much you want

400g can of tomatoes

2 cans of water - from the empty tomatoes

400g can drained and rinsed lentils - if you dont have these, no biggie, I've made it without several times and its still fab

1 cup frozen peas - or as many as you want

1 big pinch of fresh ground black pepper

1 teaspoon salt


1 heat oil in large frypan/saucepan until hot, add onion, garlic and ginger and cook until golden but now browned - it makes them bitter

2 add curry paste and cook it out - until its super fragrant. All spices need to be 'cooked out', otherwise you just wont get that amazing taste

3 add pumpkin and cauliflower and stir to slightly caramelise the veggies, they should have a good 'coating' of all those fab spices

4 tip in the tomatoes, water, salt and pepper, stir, and reduce the heat to simmer the curry for 15 minutes or until the pumpkin is tender.

5 add the frozen peas and heat through for 5 minutes

6 dish is ready! I sometimes cook up or use leftover brown rice, I grab some fresh coriander from the herb garden and garnish the top with this... amazing flavour. If I have some, ill heat up some chapati or roti bread or cook off some poppadoms.


This really is a family fave, so I hope you enjoy. Let me know how you go, drop me a line on the website or follow us on social media.


Until next time.... Happy Farming!