Tag: curry

Savoury

Cauliflower & Butternut Squash Curry

Kirsten

Here’s a little sunshine for your plate.

cauliflower & butternut squash curry 2 | the pink rose bakery

Yellow and orange (plus little splashes of red from the pomegranate, but that is completely optional).

With spring still officially a month away and the end of February looking as if it is going to be grey and damp, some sunny colours are needed.

This curry is a copy of one I had at River Cottage back in November. I was so taken with it that I had to recreate it, and it has been a freezer staple ever since, along with this.

As I was making another batch this weekend, I thought I should share it with you.

cauliflower & butternut squash curry 3 | the pink rose bakery

It is easy to make – some of the cauliflower and squash get cooked in the sauce and the rest is roasted in the oven in order to add a bit more texture (otherwise everything is a bit mushy).

I should also point out that I usually use a green pepper in this but my green pepper suffered from an unfortunate mouldy incident so this time round I used a red one, which is why the photos show red but the recipe says green. Just to clear that up.

Also, I only use a couple of pinches of chilli flakes, because chillies and I don’t see eye to eye on any great scale, but if you like things hotter feel free to add more.

cauliflower & butternut squash curry 1 | the pink rose bakery

Cauliflower & Butternut Squash Curry

  • Servings: 3-4 people
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Ingredients:

  • 1 tbsp coconut oil, or olive oil
  • 1 red onion, diced
  • 1 large garlic clove, minced
  • 2 pinches chilli flakes
  • 1 pinch cayenne pepper
  • 1 heaped tsp ground coriander
  • 1 heaped tsp ground cumin
  • 1/2 heaped tsp turmeric
  • 1 tsp fenugreek seeds
  • 1 green bell pepper, diced
  • 1 smallish cauliflower, cut into small florets
  • 1 medium butternut squash, diced
  • 1 vegetable stock cube
  • 1 tsp honey
  • water
  • salt, to taste
  • 2 tbsp olive oil plus salt and pepper for roasting the vegetables.

Method:

  1. Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Line a large baking sheet with foil and set aside.
  2. In a medium casserole pan heat the coconut oil over a low-medium heat.
  3. Add the onion and cook for 5 minutes, until soft.
  4. Add the garlic, chilli flakes, cayenne pepper, ground coriander, ground cumin, turmeric and fenugreek seeds. Stir and cook for a couple of minutes.
  5. Add the bell pepper, half the cauliflower and half the butternut squash. Pour in enough water to just cover and add the stock cube and the honey.
  6. Bring up to the boil, then cover and reduce the heat to low. Simmer for 20 minutes.
  7. Meanwhile put the remaining cauliflower and butternut squash on the baking sheet. Sprinkle over a little olive oil, salt and pepper and toss the vegetables in it. Roast in the oven for 20 minutes.
  8. Once the curry has simmered for 20 minutes, remove the lid and simmer vigorously for a further 20 minutes to reduce the liquid.
  9. Add the roasted vegetables, stir, taste and season with salt accordingly.

© The Pink Rose Bakery 2015