Cauliflower and butternut squash come together in this fragrant and flavoursome curry dish. The best part is that it only requires 15 minutes of prep time and can be on the table in under an hour - ideal for any late nights home from work!
Using a store-bought korma paste saves loads of time and has just as much flavour as a homemade version, so don't feel bad for using this.
We've also added flaked almonds for a lovely nutty crunch and served it with brown rice and mango chutney.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
406
Ingredients
1 Tbsp. olive oil
1 onion, roughly chopped
300 g cauliflower, cut into small florets
250 g butternut squash, cut into 2.5cm cubes
2 Tbsp. korma paste (we used Patak's)
400 g tin coconut milk
50 g flaked almonds
100 ml natural yogurt
large handful fresh coriander, roughly chopped, to serve
Directions
Step 1
Heat oil in a large pan over medium heat and fry onion for 10min until softened. Stir in cauliflower, fry for 3min, then add butternut squash and curry paste and fry for 2min.
Step 2
Stir through coconut milk and 100ml water. Bring to the boil and simmer for 15min, until veg is cooked through. Stir through almonds, natural yogurt and most of the coriander. Garnish with extra almonds and coriander and serve with brown rice and mango chutney, if you like.
Protein boost: Serving this veggie curry with brown rice will boost the protein content.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
