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Cauliflower and Squash Curry

Bright, flavorful, and slightly spicy, this Cauliflower and Squash Curry is a great vegetarian dish for using up some of your fall acorn squash. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4 people
Course: Dinner
Cuisine: Indian

Ingredients

  • 1 tsp butter
  • 1 onion, cut into ½” pieces
  • 1 acorn squash, cut into ½” – 1” cubes*
  • 1 (14.5 oz) can diced tomatoes, un-drained
  • 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

    Cup of Yum
  1. Heat 1 tsp butter in a large saucepan or medium soup pot. Add onions and sauté over high heat until golden brown.
  2. Add acorn squash pieces and sauté 3-5 minutes.
  3. 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.
  4. 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.