Butternut Squash and Cauliflower Curry

45 6 servings, 1-1/3 cups (325 mL) each
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6 servings, 1-1/3 cups (325 mL) each

This easy-to-make curry recipe is perfect if you like a mix of fresh flavours, a bit of spice and tasty veggies. Butternut squash and cauliflower cooked with diced tomatoes and flavoured with fresh ginger and curry paste come together for a simple, yet satisfying, curry. Topped off with Greek yogurt flavoured with lime dressing and cilantro, this dish is ideal to serve as part of tonight's dinner.

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What You Need

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Make It

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  • Heat 1/4 cup dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 4 min. Stir in curry paste and ginger; cook and stir 1 min.
  • Add squash and tomatoes; stir. Cover; simmer on medium-low heat 15 min., stirring occasionally.
  • Stir in cauliflower; cook 12 to 15 min. or until squash and cauliflower are tender, stirring frequently.
  • Mix yogurt and remaining dressing until blended; drizzle over vegetable mixture. Sprinkle with cilantro.

Serving Suggestion

Serve with hot cooked basmati rice.


  • 6 servings, 1-1/3 cups (325 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups (325 mL) each
Calories 140
% Daily Value
Total fat 3g
Saturated fat 0.4g
Cholesterol 0mg
Sodium 530mg
Carbohydrate 25g
Dietary fibre 5g
Sugars 10g
Protein 5g
Vitamin A 110 %DV
Vitamin C 120 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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