In autumn and winter time, warm soups and comforting meals are my preferred dinners. And an exotic curry is one of such meals! It is warm, filling, and full of flavors. I often make the Eggplant Green Curry, which was one of the first recipes on the blog but recently, this Butternut Squash, Cauliflower & Spinach Red Curry has become one of our favorite autumn meals. And so I decided to share the recipe with you and hope that you will indeed enjoy it like us!
While postprocessing the pictures of this last recipe shooting, I transferred myself back into the calm autumn days when I prepared this meal several times just because we love it so much and honestly, I also got tempted again and maybe I’ll cook it very soon! The thing is that during a large part of November, I did mainly quick and light dinners due to our evening language studies and preparation of our trip we just came back from yesterday…
November brought cold and windy days, so we decided to still warm ourselves a bit with a short trip to Malta and enjoy the last holidays before Christmas. Although we were hesitating whether or not still travel somewhere this year, and if yes, then where. When we found reasonable flight tickets to Malta, where Steven wanted to go for a long time, the problem was solved. It was a fantastic autumn escape and we had a great time! Malta is beautiful! I am enthusiastic about telling you more about Malta, hopefully soon once I put together some nice selection of pictures!
If you don’t have the opportunity to escape from the cold weather, then this Butternut Squash, Cauliflower & Spinach Red Curry will have to comfort you! And if you try the recipe, please do let me know how did you like it, I would love to hear from you!
- 1 tbsp. coconut oil
- 1 yellow onion, finely chopped
- 1 tbsp. freshly grated ginger
- 2 cups butternut squash, peeled and diced into small cubes
- 2 cups cauliflower, divided into small florets
- 4 cups spinach leafs
- 2 tbsp. red curry paste
- 1/2 tsp. curcuma
- 1 can coconut milk
- 1 tsp. cane sugar
- 180 ml vegetable stock
- 125 g basmati rice
- handful cashews
- 2 tbsp. chopped fresh cilantro
Heat the coconut oil in a large, deep skillet or saucepan and fry the onion over a medium heat until golden, about 10 minutes. Add the diced butternut squash and grated ginger and fry for about 5 minutes.
Add the cauliflower, red curry paste, and curcuma. Stir that the vegetables are well coated and cook until fragrant, for about 2-3 minutes. Stir in the vegetable broth, coconut milk and season with sugar. Bring to simmer, then lower the heat and cook covered for about 15-20 minutes until the vegetables are soft. When finished, stir in the spinach leaves.
In the meantime, cook the basmati rice according to the directions on the package.
Serve topped with cashew nuts and chopped cilantro.