Cauliflower and Squash Curry
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Cauliflower and Squash Curry
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Bright, flavorful, and slightly spicy, this Cauliflower and Squash Curry is a great vegetarian dish for using up some of your fall acorn squash.
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Ingredients
- 1 tsp butter
- 1 onion cut into ½” pieces
- 1 acorn squash cut into ½” - 1” cubes
- 1 (14.5 oz) can tomato un-drained, diced
- 1 c water
- 3 c cauliflower cut into ½” - 1” pieces
- ½ c PLAIN yogurt
- 2 Tbsp curry powder
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp Turmeric
- ½ tsp salt
Instructions
- Heat 1 tsp butter in a large saucepan or medium soup pot. Add onions and sauté over high heat until golden brown.
- Add acorn squash pieces and sauté 3-5 minutes.
- Add tomatoes with juice and water. Bring mixture to a simmer. Reduce heat to medium, cover, and simmer until squash is tender, 30-40 minutes.
- Add cauliflower, yogurt, and spices. Simmer 3-5 minutes until cauliflower is tender.
Notes
- *The acorn squash can be peeled or un-peeled. By simmering the squash, the skin will become soft enough to eat.
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