This Potato, Butternut Squash, and Cauliflower Curry recipe is sponsored by Idaho Potatoes. All opinions are my own.
Try this delicious and easy-to-make Potato, Butternut Squash, and Cauliflower Curry!
We love curry nights! For us, curry night is a weekly must, it’s something about the flavors that we crave and nothing else seems to satisfy. This is an Indian-inspired curry, filled with plenty of vegetables, and can be served with basmati rice and a pile of warm naan or chapati, making it in our books, comfort food.
Potatoes are widely used and loved all over the globe, and that’s what makes the potato a favorite staple in our home!
It’s amazing how many varieties of curries there are around the world, from Thailand to India to our westernized version of them all. I fell in love with curry when I lived in England, and it became a weekly tradition to share a Balti or Vindaloo with friends while watching episodes of Top Gear.
Albeit, here in the states, we don’t have a curry shop on every corner, that hasn’t stopped me from sharing those favorite dishes with my kids, along with imparting my love for Top Gear and British comedy.
This recipe is a nod to Indian-inspired comfort food. While this is by far not a traditional Indian curry, it does encompass the flavors that make a curry beautiful.
For the ingredients, they are easily found at your local grocer, but if you are having a hard time finding particular ingredients, then here are some substitution ideas.
If you are unable to find basmati rice or are just not a fan, you can simply substitute it for jasmine or any other rice you enjoy, or you can skip the rice altogether and serve it with naan, chapati, or any flatbread.
I always make sure to have the freshest of ingredients available, but I also have a nice stash of herbs and spices on hand, including Litehouse Freeze Dried Garlic, which to me is simply the best option when you need garlic in a pinch. To find Litehouse Freeze Dried Herbs near you, click here.
When shopping, try to find the freshest and best quality ingredients you can. For potatoes, I’m always looking to Idaho Potatoes, they are always guaranteed to be of great quality and flavorful.
You just can’t be amiss with the versatile russet potato. You’ll always find them in my kitchen and it is my go-to favorite potato. If you’re ever unsure of which potato is right for your recipe, I’d suggest starting with a russet Idaho Potato.
For more information on all things Idaho Potatoes, visit www.idahopotato.com and be inspired by their collection of tasty recipes.
This is an easy-to-make, comfort meal that is great for a casual family dinner or to share with friends. It’s also one of those that you can make the day ahead because it’s even better the second day.
What You’ll Need:
- Olive oil
- Onions
- Litehouse Freeze Dried Garlic
- Ground ginger
- Ground mustard
- Ground cumin
- Ground coriander
- Ground tumeric
- Crush red chilli flakes
- Bay leaves
- Lime zest
- Diced tomatoes
- Idaho Russet Potatoes
- Butternut squash
- Cauliflower
- Vegetable or chicken broth
- Salt
- Black pepper
- Fresh coriander, for garnish
- Plain yogurt, for serving
- Mango chutney, for serving
- Basmati or jasmine rice, for serving
- Naan bread, for serving
How To Make Potato, Butternut, and Cauliflower Curry:
Step One:
- In a large skillet, heat oil over medium heat and saute the Litehouse Freeze Dried Garlic, onions and ground ginger until soft.
- Add in the remaining spices and drained tomatoes, continue cooking for an additional 5 minutes.
Step Two:
- Add in the diced Idaho Potatoes, along with 2 1/2 cups of broth, or just enough to cover, and continue to cook on medium heat for about 10 minutes.
- If serving rice, start making it now according to the package directions.
Step Three:
- Finally add in the cauliflower and butternut squash, stirring in to mix well, and continue cooking for an additional 10 minutes or until vegetables are tender.
Step Four:
- Warm up the naan, or other bread if serving, and prepare the optional garnishes.
Tips and Tricks for a Delicious Curry Night
This curry recipe is perfect for anyone looking for a casual dinner for the family or to share with friends. And with these tips and tricks, your meal will be even easier to make!
- Choose the best quality produce for the best flavor. As a budget-conscious mom, I know that if the flavor isn’t there, the food might easily get wasted and that’s not an option. So according to my budget, I try to get the highest quality ingredients. When it comes to produce, I’m picky, and I try to find vegetables that look fresh without bruising or discoloration because it’s sat in the store for too long.
- Potatoes! I suggest Russet Idaho Potatoes for this recipe. I’m all about using Idaho Potatoes, as they’re flavorful and of exceptional quality. The key to getting your potatoes to cook just the right amount of time is not to allow the curry to cook longer than 30 minutes after the potatoes have gone in, any longer and they will start to fall apart and lose texture.
- Peel and dice your potatoes, then put them in a bowl of cold water until ready to cook so that they’ll keep their color.
- Don’t have time to chop and dice everything? Look for already prepared and precut cauliflower florets and diced butternut squash in the fresh produce section, or find them in the frozen foods to keep them fresher for longer and to have on hand.
- Use bay leaves or lime zest, but if you are able to get your hands on curry leaves, it’s the ideal substitute.
OTHER TASTY RECIPES TO TRY:
- Maori Boil Up, a gorgeous New Zealand inspired comfort food
- A Columbian chicken stew, Instant Pot style, Chicken, Corn, and Potato Stew {Ajiaco Recipe}.
- Baked Cod with Leek and Potato Soup, oh my yum!
- Moroccan Potato Salad, absolutely easy to make and tasty!
How to: Potato with Butternut Squash and Cauliflower Curry Recipe
Potato, Butternut Squash, and Cauliflower Curry
Ingredients
- 3 tablespoons vegetable oil
- 2 onions sliced
- 2 tablspoons Lighthouse Freeze Dried Garlic
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground tumeric
- ½ teaspoon crushed red pepper flakes
- 1 – 14.5 ounces diced tomatoes drained
- 3 bay leaves
- 1 tablespoon lime zest
- 2 pounds Idaho Russet Potatoes diced
- 1 pound butternut squash seeded and diced
- 1 large cauliflower cut into florets
- 2 – 3 cups vegetable broth
- Salt and pepper to taste
- Basmati or jasmine rice to serve
- Greek-style yogurt to serve
- Mango chutney to serve
- Fresh cilantro to garnish
- Naan to serve
Instructions
- In a large skillet, heat oil over medium heat and saute the Litehouse 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 Idaho Potatoes, along with 2 1/2 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 in to mix well, then 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.
Nutrition
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