Coconut-Cauliflower Curry Bowls

Name: Coconut-Cauliflower Curry Bowls
Prep time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 1 tbsp. vegetable oil; 2 medium shallots, chopped; 2 tbsp. finely chopped peeled fresh ginger; 1 tbsp. curry powder; 1 20 oz. package precut butternut squash chunks; 1 15 oz. can coconut milk, shaken; 1 15 oz. can fire-roasted diced tomatoes, drained; 4 c. cauliflower florets (about 12 oz. ); 6 c. Cooked white rice; Cilantro leaves, for garnish

By The Good Housekeeping Test KitchenPublished: Feb 1, 2016

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mike garten

Yields:

Active Time:

10 mins

Total Time:

40 mins

In the mood for some curry but don't want to order takeout? This cauliflower and butternut squash version is ready in no time.

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Ingredients

1 Tbsp. vegetable oil
2 medium shallots, chopped
2 Tbsp. finely chopped peeled fresh ginger
1 Tbsp. curry powder
1 20 oz. package precut butternut squash chunks
1 15 oz. can coconut milk, shaken
1 15 oz. can fire-roasted diced tomatoes, drained
4 cups cauliflower florets (about 12 oz. )
6 cups Cooked white rice
Cilantro leaves, for garnish

Directions

1. Step 1In 6- to 7-quart saucepot, heat oil on medium. Add shallots, ginger and curry powder; cook 5 minutes, stirring.
2. Step 2Add squash, coconut milk, tomatoes and 1 teaspoon salt. Cover and simmer 15 minutes. Uncover; stir in cauliflower. Cook another 15 minutes or until squash and cauliflower are tender, stirring occasionally.
3. Step 3Serve over rice. Garnish with cilantro.

About 445 cals, 9 g protein, 65 g carbs, 18 g fat (14 g sat), 5 g fiber, 465 mg sodium.

Make-ahead tip: Proceed with recipe through adding cauliflower in step 2. After adding cauliflower, remove from heat, let cool and refrigerate, covered, up to 1 day ( or hold at room temperature up to 3 hours). Reheat on medium 25 to 30 minutes or until squash and cauliflower are tender. Continue with step 3.

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