Dinner

Pumpkin and Cauliflower Curry

Paired with fragrant rice, warm naan bread, and a sweet note of mango chutney, it's a meal that will tantalize your taste buds!

15 mins

30 mins

In a large pan, heat a dash of oil over medium heat. Add the cubed pumpkin and cauliflower florets, and cook until they start to soften, about 5-7 minutes.
Pour the jar of curry simmer sauce over the vegetables, then add the green beans and diced tomatoes. Stir well to combine. Bring the mixture to a gentle simmer and cover the pan. Let it cook for about 15-20 minutes, or until the vegetables are tender and the sauce has thickened slightly.
While the curry is simmering, warm the naan bread as per package instructions and prepare the rice to serve alongside the curry.
Once the curry is cooked, check for seasoning and adjust if necessary. Serve the curry over steamed rice, with warm naan bread on the side for dipping.
Garnish the curry with freshly chopped coriander and a squeeze of lime juice to enhance the flavours.
Add a dollop of mango chutney on top or on the side for a burst of sweetness.
Serve with a lime wedge on the side, enjoy!