BUTTERNUT SQUASH AND CAULIFLOWER COCONUT CURRY
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Thai
Serves: 4-6
Ingredients
  • 1 head cauliflower, split into florets
  • 2 cups of butternut squash, cut into cubes
  • 1 yellow onion, chopped
  • 3 (13-14 oz.) cans Coconut Milk
  • 1 (15 oz) can chickpeas (garbanzo beans), drained
  • 2-3 tablespoons Thai Yellow Curry paste
  • 2-3 tablespoons Fish Sauce (or salt)
  • 1 tablespoon Agave (or sugar)
  • ΒΌ teaspoon saffron
  • 1 tablespoon vegetable oil
  • cilantro (optional)
Instructions
  1. In a large pot, heat up the oil on medium heat. Add the onion and cook until translucent.
  2. Add the Yellow Curry Paste, stir for a minute.
  3. Add butternut squash and cauliflower. Cook the veggies for a few minutes.
  4. Add Coconut Milk and saffron (optional). Bring it to a boil and let it simmer until the veggies start to cook.
  5. Add the chickpeas, Fish Sauce and Agave (or sugar).
  6. Let it simmer until the veggies are tender but not mushy. Taste to see if it needs more seasoning.
  7. Garnish with some cilantro leaves (optional). Serve hot with a side of quinoa or Jasmin rice.
Notes
Use salt instead of Fish Sauce for vegan.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/butternut-squash-and-cauliflower-coconut-curry/