Butternut Squash & Cauliflower Curry with Naan and Creamy Coconut Rice

Butternut Squash & Cauliflower Curry with Naan and Creamy Coconut Rice

This feature was brought to you by Stonefire Authentic Flatbreads.

I was just saying the other day that although I’m not a vegetarian, when it comes to curries, I prefer to go veggie. Tofu and vegetables taste so good in a curry as they soak up those rich spices and flavors.

fried tofu

While sometimes curries can seem intimidating – especially if you’re hosting guests for dinner or making a special meal for your beau – but really, they are just as easy as making a pot of chili.

Give this curry recipe a try. I started with two of my favorite veggies, and paired them with creamy coconut flair.

coconut vegetarian curry

butternut squash and cauliflower curry

Butternut Squash & Cauliflower Curry with Naan and Creamy Coconut Rice

Serves 4-6 people.

Ingredients:

Curry

  • 1 14oz package tofu
  • 4 tablespoons sesame oil
  • 1 small butternut squash (about 2 cups, cubed)
  • 1 small head of cauliflower, in florets
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, grated
  • 2 tablespoons canola oil
  • 1/3 cup Thai red curry paste
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 3/4 cup water
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 13.5-ounce can unsweetened coconut milk
  • 1/3 cup fresh cilantro, plus more for garnish
  • Stonefire Naan (Original or Garlic)

Rice

  • 1 tsp curry powder
  • 1 1/2 tbsp shredded coconut
  • 1 1/2 cup basmati rice
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 1/2 cup water

Preparation:

Slice tofu into long rectangles. Squeeze out excess water and dust with salt & pepper. Heat a fry pan over medium-high heat. Add the sesame oil and pan fry tofu until crispy on both sides. Set tofu aside on a dish with paper towel to cool.

Peel the squash, cut it lengthwise in half, and scoop out the seeds. Chop into even-sized cubes.

Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant.

Add the squash and cauliflower and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add coconut milk and 3/4 cup water and bring to a simmer.

Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.

Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.

While curry is simmering, prepare the rice. Combine curry powder, coconut, basmati rice, coconut milk, and water into your rice cooker or small pan. Cook rice as you would normally.

Lastly, prepare your Stonefire Naan by microwaving it for 20 seconds according to package instructions. Tip: During dinner, keep your naan wrapped with some aluminum foil or in a small basket wrapped with a cloth napkin, so it stays hot and spongy.

Slice tofu into smaller squares and combine into curry mix. Add rice into soup bowls, top with curry mix, sprinkle with cilantro, and serve with naan on the side.

stonefire tandoori naan


This feature was brought to you by Stonefire Authentic Flatbreads. We love their party flatbreads and their naan is an easy dinner party pleasing upgrade. Explore their website for lots of great recipes and cooking ideas. We’re thankful for their sponsorship and will be featuring them throughout the year!

Butternut Squash & Cauliflower Curry with Naan and Creamy Coconut Rice

Nick Church

Nick Church is an amateur traveler, photographer, and golfer.

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