Cauliflower and butternut squash curry

This flavoursome, veggie curry is perfect for a midweek meal and ready in 45 minutes!

By The Good Housekeeping Cookery TeamUpdated: 03 October 2023

Cauliflower and butternut squash come together in this fragrant and flavoursome curry dish. The best part is that it only requires 15 minutes of prep time and can be on the table in under an hour - ideal for any late nights home from work!

Using a store-bought korma paste saves loads of time and has just as much flavour as a homemade version, so don't feel bad for using this.

We've also added flaked almonds for a lovely nutty crunch and served it with brown rice and mango chutney.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

406

Ingredients

1 Tbsp.
olive oil
1
onion, roughly chopped
300 g
cauliflower, cut into small florets
250 g
butternut squash, cut into 2.5cm cubes
2 Tbsp.
korma paste (we used Patak's)
400 g
tin coconut milk
50 g
flaked almonds
100 ml
natural yogurt
large handful fresh coriander, roughly chopped, to serve

Directions

1. Step 1
  Heat oil in a large pan over medium heat and fry onion for 10min until softened. Stir in cauliflower, fry for 3min, then add butternut squash and curry paste and fry for 2min.
2. Step 2
  Stir through coconut milk and 100ml water. Bring to the boil and simmer for 15min, until veg is cooked through. Stir through almonds, natural yogurt and most of the coriander. Garnish with extra almonds and coriander and serve with brown rice and mango chutney, if you like.

Protein boost: Serving this veggie curry with brown rice will boost the protein content.

Per Serving:

Calories: 406
Fibre: 4 g
Total carbs: 21 g
Sugars: 11 g
Total fat: 30 g
Saturated fat: 16 g
Protein: 11 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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