Butternut Squash and Cauliflower Curry
Butternut squash and cauliflower curry is a favorite comfort food that’s simple, light and can be made vegetarian.
Another Spring is upon us and we’re still enjoying some cooler evenings. We’re enjoying this cool weather, but we’re super spoiled here in Southern California. Our moderate climate and 2.5 seasons allows us to surf and grow vegetables all year round. But we still wish we had colder days to really feel the coziness of a white Winter. Lucky our local mountains had some serious snow this winter so we didn’t have to go too far to experience the chill of winter.
Finally, Spring has arrived and we have our cooking and seasonal vegetables to remind us of what season part of the world is experiencing. Food is what anchors our seasons, even when it’s consistently mid 70’s for most of the year. During these cooler Spring months, we’re still diving head first into so much soup, stews and comfort foods. It’s hardly exaggerating that we eat soup at least once a day. Any type of brothy or stewy dish is welcomed in our bellies and we’re always whipping up some comfort to keep us warm.
We’ve always loved curry and our last zucchini/shrimp curry recipe was a staple for a while. Now with so much winter squash after writing our winter squash guide, we’re still overloaded with over piles of squash. So it’s time to make some butternut squash curry inspired from our previous curry addictions.
Watch this Delicious Butternut Squash and Cauliflower Curry Video:
It doesn’t get any easier than this comfort meal of butternut squash and cauliflower curry. Abundant and sweet butternut squash, with some cauliflower for extra texture and flavor makes this curry another outstanding quick and easy meal. It’s one of those dishes that we make ahead of time and when we’re back from a long day at the studio or location shoot, dinner is instantly served! It just takes a bit of rice, or a nice crusty slice of bread to complete this meal.
Curries are also so easy to adjust to your personal preferences. Add some spice with cayenne, chilis or chili oil, tone it down with a bit less spices, make it thicker will less broth, etc… Make it your own. Lately our hands down favorite curry powder is this Sun Brands Madras Curry Powder. It’s fantastic.
This butternut squash and cauliflower curry is super easy to make vegetarian. Just use the vegetable broth and soy sauce options instead of their other counterparts. Now with so much more squash to cook-up, we’re hoping to put a dent on our winter squash collection. If you guys have any favorite recipes for winter squash, let us know cause we need to eat the last of this squash before Summer arrives!
diane and todd
Butternut Squash and Cauliflower Curry
This curry is super easy to make vegetarian. Just use the vegetable broth and soy sauce options instead of their other counterparts.
- 1 tablespoon vegetable oil (15m)
- 1/2 medium onion , minced
- 3 cloves garlic , minced
- 1- inch knob ginger , smashed
- 2 cups vegetable or chicken broth (480ml)
- 2 tablespoons fish sauce or soy sauce (30ml)
- 2 tablespoons curry powder (30ml)
- 1 teaspoon paprika powder (5ml) , or to taste
- 14 ounces coconut milk (414ml)
- 1 small butternut squash , peeled and cubed into 1/2 “ cubes (about 3 cups-720ml)
- 1 small red bell pepper , diced
- 1 medium head cauliflower , cut into 1/2" florets
- cilantro and/or chopped green onions for garnish , optional
- kosher or sea salt , to taste
- fresh cracked black pepper , to taste
- Heat large saucepan on medium-high heat. Add oil, then onions and garlic. Cook until translucent, about 1 minute.
- Add ginger, vegetable or chicken broth, fish sauce (or soy sauce), curry powder, paprika, and coconut milk. Combine to break up all lumps of spices. Bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes.
- Add butternut squash and red bell peppers. Cook for about 10-15 minutes, or until butternut squash is almost tender. Add cauliflower and cook for another 3-5 minutes or until tender.
- Optional-Garnish with cilantro and/or green onion. Enjoy warm over rice, blanched zucchini noodles, pasta or with bread.