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
- 1 tsp 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 Tbsp curry powder
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp salt
- Heat 1 tsp 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.