Cauliflower and Squash Curry
Bright, flavorful, and slightly spicy, this Cauliflower and Squash Curry is a great vegetarian dish for using up some of your fall acorn squash.
A Little About Cauliflower
Cauliflower is a part of the plant family that includes cabbages and broccoli, which makes sense considering it's broccoli-like shape and flavor that is slightly akin to a mild cabbage.
Like many vegetables, it is low in fat and high in fiber, making it a great choice for the base of a meal, or for a side dish. It is also incredibly high in vitamin C. Taking the health benefits even further, cauliflower contains several natural chemical compounds that are thought to help protect against cancer.
These guys are definitely not just broccoli's boring cousin.
Our Cauliflower and Acorn Squash Curry Recipe
This curry dish is everything a vegetable curry should be, bright, flavorful, slightly spicy.
The acorn squash adds a slight sweetness and nuttiness. The slightly crisp cauliflower adds just the right amount of texture and takes on the curry flavors very well.
We served this curry with a quick wheat flatbread that was perfect to mop the last of the delicious sauce off the plate.
Cauliflower and Squash Curry
Ingredients
- 1 teaspoon butter
- 1 onion, cut into ½” pieces
- 1 acorn squash, cut into ½” – 1” cubes*
- 1 (14.5 oz) can diced tomatoes, un-drained
- 1 c water
- 3 c cauliflower, cut into ½” – 1” pieces
- ½ c plain yogurt
- 2 tablespoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
Instructions
- Heat 1 teaspoon butter in a large saucepan or medium soup pot. Add onions and sauté over high heat until golden brown.
- Add acorn squash pieces and sauté 3-5 minutes.
- Add tomatoes with juice and water. Bring mixture to a simmer. Reduce heat to medium, cover, and simmer until squash is tender, 30-40 minutes.
- Add cauliflower, yogurt, and spices. Simmer 3-5 minutes until cauliflower is tender.
Notes
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I think cauliflower is a great vegetable for curries 🙂
It was the first time we had used it in a curry, but we really liked the way it took on the flavor of the curry.
I have always loved cauliflowr but my family not so much. They are slowly coming around and especially like it roasted. Your recipe looks good so I'll have to give it a try. Thanks for being part of this month's challenge!
What a fantastic recipe! Both cauliflower and squash work perfectly with curry and all Indian spices. You've got my tummy grumbling:)