How to Make Cauliflower And Butternut Squash Curry

Thai-Style Butternut Squash Curry

Easy butternut squash curry with tofu, cauliflower and aromatic curry spices.

Recipe Summary Thai-Style Butternut Squash Curry

A simple and spicy curry that tastes great with steamed sticky rice, wide noodles, or naan bread. Serve with a dollop of mozzarella (burrata, if you have it) to cut the spicy. Or serve plain. Very easy to make ahead and makes a great lunch! Trust your gut with seasonings; you can always add more as you go on and cooking will deepen the flavors. Curry will thicken as it cools.

Ingredients | Cauliflower And Butternut Squash Curry

2 tablespoons grapeseed oil

1 onion, chopped

1 tablespoon curry powder

1 tablespoon minced fresh ginger root

½ teaspoon cayenne pepper

2 (10 ounce) packages frozen butternut squash

1 cup coconut milk

3 tablespoons peanut butter

⅛ teaspoon salt, or more to taste

.063 teaspoon freshly ground black pepper, or more to taste

2 tablespoons chopped fresh cilantro, or to taste

Directions

Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.

Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; bring to a boil.

Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes.

Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.

Info | Cauliflower And Butternut Squash Curry

prep: 10 mins cook: 50 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Thai-Style Butternut Squash Curry

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