Here’s a little sunshine for your plate.
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.
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 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
- salt, to taste
- 2 tbsp olive oil plus salt and pepper for roasting the vegetables.
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Line a large baking sheet with foil and set aside.
- In a medium casserole pan heat the coconut oil over a low-medium heat.
- Add the onion and cook for 5 minutes, until soft.
- Add the garlic, chilli flakes, cayenne pepper, ground coriander, ground cumin, turmeric and fenugreek seeds. Stir and cook for a couple of minutes.
- 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.
- Bring up to the boil, then cover and reduce the heat to low. Simmer for 20 minutes.
- 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.
- Once the curry has simmered for 20 minutes, remove the lid and simmer vigorously for a further 20 minutes to reduce the liquid.
- Add the roasted vegetables, stir, taste and season with salt accordingly.
© The Pink Rose Bakery 2015