All Recipes

Sri Lankan Butternut Squash & Cauliflower Curry

  • Vegetable
Time45 Minutes Time4 TimeAsian
Sri Lankan Butternut Squash & Cauliflower Curry

There is nothing better than a simple one pot dish and this banging Squash & Cauliflower Curry is enhanced by robust flavours in the Sri Lankan Spice Rub.

Perfect if you are looking for a healthy meat free alternative that will get those tastebuds dancing. Maximum flavour zero fuss, what’s not to love?

ingredients

  • 800g Butternut squash, peeled and cubed
  • 400g Cauliflower
  • 1 Brown Onion, sliced
  • 400ml Coconut Milk
  • 250ml Vegetable Stock
  • 200g Chopped Kale
  • 50g Fresh Coriander, chopped
  • 1 tbsp A&O Sri Lankan Rub
  • Red Chilli, finely chopped (optional)
  • Vegetable Oil

Buy the items

Sri Lankan Curry Powder Seasoning
Sri Lankan Curry Seasoning
220g £8.99
View

Directions

  1. Peel, deseed and cube the butternut squash into large chunks. Break apart the cauliflower into florets and place to one side.
  2. Heat a large pot/dutch oven over a medium heat and add 1 tbsp vegetable oil. Transfer sliced onion to the pan and gently soften. Add the butternut squash and pan fry for around 10 minutes.
  3. Add vegetable stock and coconut milk to the pot, cover with a lid and simmer for 20 minutes.
  4. After 20 minutes, add the cauliflower florets and kale to the pan, stir occasionally and cook with the lid off for a further 15 minutes.
  5. Once cooked and the squash is soft, remove from heat and stir in chopped coriander.
    Serve hot with sides of choices.

*If you like it extra hot, simply add chopped fresh chillies to the curry and stir through.

Have you got a recipe to share?

We like nothing better than experimenting with new recipes and flavour combos so send your best kitchen experiments our way — and be in with a chance to see it here.

Share now