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Potato, Butternut Squash, and Cauliflower Curry Recipe

October 20, 2019 Litehouse
Serves: 2-4

Love curry? Try this easy-to-make vegetarian dinner recipe for Potato, Butternut Squash, and Cauliflower Curry. It's perfect for any time of year and makes a tasty bowl of comfort to share! Read Stacey's full post, including more photos, here.

  • 3 tbspVegetable Oil
  • 2 tbspLighthouse® freeze-dried garlic
  • 2 eaOnions, sliced
  • 1 tspGinger, ground
  • 1 tspMustard, ground
  • 2 tspCumin, ground
  • 1 tspCoriander, ground
  • 1 tspTurmeric, ground
  • ½ tspCrushed Red Pepper Flakes
  • 3 eaBay Leaves
  • 1 tbspLime Zest
  • 14.5 ozDiced Tomatoes, can, drained
  • 2 lbsIdaho® Russet Potatoes, diced
  • 2-3 cupVegetable Broth, divided
  • 1 lgCauliflower, cut into florets
  • 1 lbsButternut Squash, seeded and diced
  • 1 eaSalt, to taste
  • 1 eaPepper, to taste
  • To Serve:
  • 1 eaBasmati or jasmine rice
  • 1 eaNaan
  • 1 eaGreek-style yogurt, vegan or regular
  • 1 eaMango chutney
  • To Garnish:
  • 1 eaFresh Cilantro


In a large skillet, heat oil over medium heat and sauté the freeze-dried garlic, onions, and ground ginger until soft.Add in the remaining spices, bay leaves, lime zest, and drained tomatoes. Continue cooking for an additional 5 minutes.Add in the diced potatoes along with 2½ cups of broth, or just enough to cover, and continue to cook on medium heat for about 10 minutes.Finally add in the cauliflower florets and diced butternut squash, stirring to mix well. Continue cooking for an additional 10-15 minutes, or until vegetables are tender.Season with salt and pepper to taste. Adjust any seasoning if needed.Prepare rice if serving, warm up the naan, and garnish with fresh cilantro, plain yogurt, and mango chutney if desired.

Litehouse products used

Freeze Dried Garlic

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