Saturday, November 20, 2010
Curried Cauliflower and Squash
I made this for dinner, with brown rice and naan bread, the other night. We had plenty left over to go as a veggie side later in the week.
My husband said it was scrumptious!
Recipe: Curried Cauliflower and Butternut Squash Serves 4 as a main dish, 6-8 as a side
3 T canola oil
1 cup sliced celery
1 cup sliced carrots
2 large cloves garlic, minced
1 small onion, chopped
1 head cauliflower, cut into bite-size florets
2 cups cubed butternut squash, steamed or microwaved until not quite tender
2 T curry powder, or more to taste
1 cup water
1 14-ounce can no-salt-added diced tomatoes
1/2 cup raisins
1/2 cup bottled mango chutney
1/4 cup sliced nuts (preferably cashews, peanuts, or pumpkin seeds)
Salt and pepper, to taste
Heat oil in a large, deep frying pan over medium-high heat.
Add celery, carrots, garlic and onion and stir-fry for 2-3 minutes until veggies begin to soften. Add cauliflower and stir-fry for about 5 minutes, until cauliflower starts to brown just a little. Add squash and stir well.
Stir in curry powder, water and tomatoes. Cover the pan and reduce heat to medium-low. Cook for 5 minutes, remove cover and test cauliflower for tenderness. When it's the way you like it -- not too soft -- stir in raisins, chutney and nuts.
Season with salt and pepper, and add a little cayenne pepper if you like more spiciness. You can also add more water if too much liquid has cooked out.
Serve as is, or over rice.