Cauliflower Butternut Squash Curry

Delicious and fragrant Indian chickpea cauliflower butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk.

The secret to making vegetables shine is gently stewing them in a luscious curry sauce. I used Patak’s mild curry paste, with robust flavors of coriander, cumin, turmeric, tomato puree, chili pepper, ginger, vinegar, paprika, sugar, tamarind, and garlic.

It gives an authentic and powerful flavor when simmered with rich coconut milk. You could create your own blend, but this concentrated paste is for those looking for some simple instant gratification.

One pot, pure bliss. This curry recipe is a feast for royalty. The tender pieces of butternut squash and cauliflower soak up the spices, making each spoonful more addicting than the last. Spinach and chickpeas add extra nutrients like protein and fiber, keeping you satisfied.

Have you ever tried making basmati rice at home? It is a game-changer. I’ve eaten rice all my life, and this is by far my favorite variety. The long grains cook up to be light, tender and stay separate like you are eating a cloud. It’s just the right vehicle to soak up the fragrant Indian curry sauce and hearty vegetables.

Homemade garlic naan is the BOMB! We can’t resist ordering some fresh piping hot bread straight from the inferno tandoori oven. Slathered in ghee and fresh garlic, we are naan fiends. They must be dipped and used as a spoon.

This homemade Indian chickpea curry will make your smile beaming. You have everything you could want all in one bowl. Don’t be surprised if you sneak seconds or want to be the one who eats it the next day for leftovers!

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Cauliflower Butternut Squash Curry

Delicious and fragrant Indian chickpea cauliflower butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk.

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4.21 from 44 votes

Prep Time10 mins

Cook Time45 mins

Total Time1 hr 30 mins

Servings 4 servings

Course Entree

Cuisine Indian

Ingredients

• 1 tablespoon vegetable oil, ghee or grapeseed oil1 tablespoon vegetable oil, ghee or grapeseed oil
• 1 cup yellow onion, chopped1 cup yellow onion, chopped
• 3 cloves garlic, minced3 cloves garlic, minced
• 4 tablespoons curry paste, Patak’s Mild Paste4 tablespoons curry paste, Patak’s Mild Paste
• 3 cups butternut squash, diced into ½-inch cubes3 cups butternut squash, diced into ½-inch cubes
• 3 cups cauliflower florets, cut into small 1-inch sized pieces3 cups cauliflower florets, cut into small 1-inch sized pieces
• 15.5 ounces chickpeas, drained, (1 can)15.5 ounces chickpeas, drained, (1 can)
• 13.5 ounces coconut milk, (1 can)13.5 ounces coconut milk, (1 can)
• 1 ½ cups water, plus more as need1 ½ cups water, plus more as need
• 1 teaspoon kosher salt1 teaspoon kosher salt
• ¼ teaspoon black pepper¼ teaspoon black pepper
• 4 ounces baby spinach, about 4 cups4 ounces baby spinach, about 4 cups
• 1 cup peas, frozen1 cup peas, frozen
• ½ cup cilantro leaves½ cup cilantro leaves
• 4 cups basmati rice, cooked4 cups basmati rice, cooked

Instructions 

• Heat 1 tablespoon oil in a large deep pan over medium heat.
• Add onions and garlic, sauté over medium-low heat for 10 minutes until soft and lightly colored.
• When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.
• Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.
• Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.
• Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.
• Serve with basmati rice and naan bread if desired.

Equipment

• 2-3 qt. Saucepan

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