Southern Indian pumpkin, cauliflower and watercress curry

Dorset-based chef Suze Morrison has put together a selection of winter recipes for the Watercress Company.  This tasty vegetarian curry only takes 30 minutes to cook.


3tbsp coconut oil
1 tbsp mustard seeds
12 curry leaves
2 tsp cumin seeds
1 onion, finely chopped
1 green chilli, finely chopped
3 garlic cloves, minced
1/2 cauliflower, florets
1 small pumpkin or squash, cut into cubes
1 thumb ginger, minced
1 tsp tumeric, ground
1 tsp mild curry powder
400ml can coconut milk, full fat
200g peas
50g watercress
20g coriander
10g mint

Lemon wedges, toasted coconut and rice to serve.

You can find all the veg you need from these producers and local herbs and spices here. 


  1. Heat the oil over a medium heat in a large pan. Add the mustard seeds, curry leaves and cumin seeds and cook for 1-2 minutes or until they sizzle.
  2. Add the onions and cook for 10 minutes or until lightly golden. Add in the garlic, chilli and ginger and mix until fragrant. Tumble in the pumpkin and cauliflower along with the spices and stir to coat.
  3. Cook for 2 minutes or until toasted then pour in the coconut milk.
  4. Reduce to a simmer and cook for 10-15 minutes or until the vegetables are just tender.
  5. Blend the watercress, coriander and mint with a splash of water to form a paste.
  6. Stir this paste through the curry along with the peas. Cook for 5 minutes or until the sauce is rich, thick and fragrant.
  7. Taste and add salt and lemon juice to season.
  8. Serve topped with toasted coconut and extra herbs with lemon wedges on the side

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© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi