Spiced Potato, Cauliflower and Pumpkin

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Pumpkin is an agreeable vegetable. With its bland taste it adapts well to different dishes.


  • 1 lb (450 g) potatoes, cleaned and diced (only peeled if necessary)
  • 3 tablespoons sunflower oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 3 cardamom pods
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon salt
  • 1 small cauliflower, broken into florets with the thick stalk discarded
  • 1 lb (450 g) pumpkin flesh, diced


Heat the oil and add the onion and garlic. Remove the black seeds from the cardamom pods and put into the pan with the other spices. Allow to cook for a few minutes and then put in the potatoes. Cover the pan and leave to cook over a low heat for about 10 minutes, stirring from time to time.

Add the cauliflower and about half a pint of water. Cook for another 5 minutes and then add the pumpkin. The vegetables should be ready to serve in another 10 minutes or so. Do not overcook – the vegetables should be al dente.

An article written by a doctor that appeared in The Countryman magazine in the 1950s, making claims for the nutritional value of the potato, quoted an experiment in which a man lived for eleven months solely on potatoes and vegetable margarine flavoured with onion. He argued, too, that consumption of the vegetable was bringing down the Danish death rate.

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