Potato, Butternut Squash, and Cauliflower Curry Recipe
October 20, 2019Litehouse35 MINUTESServes: 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.
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.