Butternut Squash and Cauliflower Curry

Yield: 6 servings
Total Time:
1 hr
Curries are easy to adjust to your personal preferences. Add some spice with cayenne or chilis, 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 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


  1. Heat large saucepan on medium-high heat. Add oil, then onions and garlic. Cook until translucent, about 1 minute.
  2. 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.
  3. 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.
  4. Optional-Garnish with cilantro and/or green onion. Enjoy warm over rice, blanched zucchini noodles, pasta or with bread.

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