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Recipe 8: Curry roasted cauliflower and pumpkin with crispy kale chips

Posted by Simon Lockrey on


Spring is in the air, as winter fades like a distant memory. Winter produce beckons, so I've come up with this perfect dish to use up the final remants of the crops from colder months. Try making this tip top curry dish with your winter veggies (something I've done with produce from my Café Planters). 

Grow cauliflower, pumpkin, mint and Tuscan kale, and mix with your favourite ready-made curry sauce, for a curry roasted cauliflower and pumpkin dish paired with crispy kale chips that serves 4 people: You'll need:



  • 1 cauliflower head
  • 3 thick wedges of pumpkin
  • 1 Small bunch of Tuscan kale
  • Extra virgin olive oil
  • Ready-made curry sauce
  • Roasted almonds or paleo seed mix
  • Fresh mint
  • Natural yogurt to serve


Preheat your fan-forced oven to 220℃.


Chop your cauliflower and pumpkin into medium sized pieces, add to a mixing bowl and stir in your favourite curry sauce to evenly coat the vegetables.  Transfer to an oiled baking dish, drizzle with some extra oil and place in the oven.


Tear the tender leaves of your kale onto a baking tray in a single layer, drizzle with extra virgin olive oil, and sprinkle generously with sea salt.


When your cauliflower and pumpkin are soft (approximately 20 mins), put the kale tray in the oven and switch to grill.  Keep a close eye on the oven and remove the kale chips when crispy, and the curried vegetables when caramelised (approximately 5 mins).


Serve in a flat bowl with a sprinkle of almonds or seeds, fresh mint and a generous dollop of natural yogurt.


I paired a light pinot grigio to cleanse the curry from my pallet, as the spring evening cooled and another day toward summer came to an end.


For more tasty treats, check out other recipes in this series by Lloyd the Farmer.


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