This butternut squash cauliflower curry recipe is full of antioxidants and flavor! It can be made with shrimp, chicken, tofu or chickpeas for a protein boost.
- 2 cups butternut squash, cubed
- 3 tbsp cooking oil (I used avocado oil) divided
- 1 can coconut milk, light and unsweetened
- 1 cup onions, chopped
- 2 cloves garlic, chopped
- 1 tbsp + 1 tsp curry powder
- 1/2 tsp garam masala (this is good!)
- 1/8 tsp salt
- Pinch of dried ginger (optional)
- 1/2 tsp red pepper flakes (optional) + more if you like it hot
- Steamed or roasted cauliflower florets
- Salt/pepper to taste
- Protein of choice and rice/naan to serve it with
- Preheat oven to 400F. Bake cubed butternut squash with 2 tbsp cooking oil, salt and pepper for 25 minutes, stir and cook for another 10 minutes. It should be tender to touch when it’s done cooking.
- Sauté garlic and onion in remaining tablespoon of cooking oil over medium heat. Add in butternut squash and can of coconut milk. Mix to combine over medium/low heat.
- Add in curry powder, salt, garam masala, ginger and red pepper flakes to the sauce.
- Option to mash butternut squash if soft enough using a wood spoon. You can also dump the curry sauce into a blender and blend until smooth.
- Return to low heat. Place rice and cauliflower in a bowl, pour butternut curry sauce over the top.
You can find coconut milk in the International section of the grocery store, it’s generally canned.
Garam Masala is an Indian spice used in cooking. You can find this in the spice section.
Protein of choice: see above section. Shrimp, chicken, chickpeas, tofu or chickpea rice are all great protein-rich options.
- Category: Dinner, lunch
- Method: Saute, blend
- Cuisine: Indian
Keywords: butternut squash curry, cauliflower curry, butternut squash cauliflower curry