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Image / Living / Food & Drink

Supper Club: Vegan cauliflower and butternut squash curry


By Meg Walker
18th Oct 2023
Supper Club: Vegan cauliflower and butternut squash curry

This is my favourite midweek curry. In fact, it’s an anytime curry and perfect for when you’re in need of rejuvenation. Super-simple, super-tasty and good for both body and soul.

Simple cauliflower & butternut squash curry

Serves 4

Ingredients

  • 2 tbsp flavourless oil
  • 2 red onions, sliced
  • 4 garlic cloves, crushed
  • 4cm piece each of fresh ginger and turmeric, grated
  • 4 cardamom pods, bruised
  • 1 lemongrass stalk, bruised
  • 2 bird’s eye chillies, halved
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 500g butternut squash, peeled, deseeded and cut into 1cm cubes
  • 4 mini cauliflowers or 500g cauliflower, cut into florets
  • 2 sprigs curry leaves
  • 400g tinned chickpeas, drained and rinsed
  • 400g tinned chopped tomatoes
  • 400ml tinned coconut milk
  • 10g coriander, leaves picked
  • freshly squeezed juice of ½ lime, plus extra wedges to serve
  • salt and freshly ground black pepper
  • cooked brown rice and/or vegan naan breads, to serve

Method

  1. Place the oil and sliced onions in a wide, deep saucepan and cook over a gentle heat, with the lid on, for 5 minutes, stirring occasionally.
  2. Add the garlic, ginger, turmeric, cardamom pods, lemongrass, chillies, garam masala and cumin, plus a splash of water to stop the pan from going dry, and cook the paste for about a minute.
  3. Add the chopped butternut squash and mini cauliflowers or cauliflower florets, plus the curry leaves, chickpeas and tinned tomatoes. Add the coconut milk and a little salt and pepper. Stir everything together and bring to the boil, then turn down the heat and cover with a lid.
  4. Cook for 20-25 minutes until the vegetables are cooked through and the sauce has thickened. Add a splash more water if the pan gets too dry.
  5. Add the coriander and lime juice and serve with brown rice and/or vegan naan breads and lime wedges.

Extracted from Cauliflower Power by Kathy Kordalis (Ryland Peters & Small). Photography by Mowie Kay.