Potato, Butternut Squash, and Cauliflower Curry
Easy to make and full of flavor, Potato with Butternut Squash and Cauliflower Curry recipe, perfect for a busy weeknight dinner or anytime you want a bowl of comfort food.
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
Serving: 1gCalories: 357kcalCarbohydrates: 63gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 2mgSodium: 73mgFiber: 10gSugar: 11g
