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Cauliflower and Butternut Squash Curry with Rice

2 Ratings
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Indian cuisine really lets vegetables shine, and this dish is no exception. Hearty cauliflower and sweet butternut squash are steeped in a sauce redolent with garlic, ginger and earthy spices. A touch of yogurt adds tang, and a sprinkle of garam masala delivers a warm finish.


Total Cooking Time


Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
Serves 2
Ingredient List
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3 cloves
Small Onion
1 pckg
Vegetable Base
1/2 tsp
Garam Masala
Pita Bread
2 Tbsp
Peanuts , crushed
2 Tbsp
Ground Cauliflower Seasoning Blend
1 tsp
1/2 Tbsp
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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Peel Fresh Ginger (1/3 cup) and finely mince. Place in a small bowl. Finely mince Garlic (3 cloves) and add to ginger. Add 1 teaspoon of olive oil to garlic and ginger. Mix well, and set paste aside.
Step 3
Peel and dice Onion (1) into quarter inch pieces.
Step 4
Separate whites from greens of Scallions (2) . Thinly slice both and set aside separately.
Step 5
Remove core and dice the Tomato (1) into quarter inch pieces. Set aside. Roughly chop the Fresh Cilantro (1/3 cup) and set aside.
Step 6
Cut cauliflower florets and butternut squash into the same sized pieces.
Step 7
Heat a small saucepan over medium heat. Add Oil (1 tsp) and Ground Cauliflower Seasoning Blend (1 Tbsp) . Cook for 1 minute until fragrant.
Step 8
Add half of the ginger garlic paste and the whites of the green onions. Cook for 1 minute.
Step 9
Add Basmati Rice (2/3 cup) and Salt (1 tsp) . Stir to coat. Add tomatoes and one cup of water. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until rice is tender.
Step 10
Remove from heat and let sit for 5 minutes.
Step 11
Heat 1 tablespoon of olive oil in a large three-inch deep saute pan over medium-high heat. Add onions and remaining ginger garlic paste. Cook until onions are tender, about 6 minutes.
Step 12
Lower heat to low and add remaining Ground Cauliflower Seasoning Blend (1 Tbsp) . Stir and cook until fragrant for 3 minutes, stirring frequently.
Step 13
Mix half a cup of warm water with Vegetable Base (1 pckg) in a small bowl to make broth. Add broth, Canned Crushed Tomatoes (3 1/3 cups) , Butternut Squash (2 1/2 cups) and Cauliflower Florets (3 cups) to the pan. Cover and bring to a boil.
Step 14
Reduce heat to simmer, and cook for 5 minutes until squash starts to become tender.
Step 15
Cover and simmer until cauliflower and square are tender, about 14 minutes, stirring occasionally.
Step 16
Stir in Garam Masala (1/2 tsp) , Salt (1/2 tsp) and Greek Yogurt (2 Tbsp) . Remove from heat, and cover until plating.
Step 17
Fluff the rice and remove the whole spices. Fold remaining green onion into the rice. Place Pita Bread (2) on baking sheet and warm in the oven for 2 to 3 minutes.
Step 18
Rinse out a one cup measuring cup, keeping cup moist. Pack rice into cup and scoop into center plate. Repeat for second serving. Evenly distribute vegetables and sauce around rice.
Step 19
Garnish with chopped cilantro over the plate. Garnish rice in the center with one tablespoon of yogurt on each plate. Sprinkle top with Peanuts (2 Tbsp) .

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