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.
Servings: 4 people
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
*The acorn squash can be peeled or un-peeled. By simmering the squash, the skin will become soft enough to eat.