Remove the leaves of the cauliflower and separate into florets. Stir through coconut milk and 100ml 3½fl oz water.

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Spread the butternut squash out on the tray and spray a few times with oil.

Butternut squash and cauliflower curry. With just the husband the toddler and myself for dinner I ditch the suggested carrot salad and lemon pickle and focus on the curry. Heat the coconut oil in a large deep skillet or saucepan and fry the onion over a medium heat until golden about 10 minutes. Cauliflower and butternut squash coconut curry this is a non slow-cooker version of a coconut and cauliflower curry I made last year which actually didnt come out too well as the cauliflower turned to mush and I like my cauliflower nice and firm.

Simply add 2 cups of brown rice to a pan with 4 cups of water. Add the lentils stock and sugar and return the cauliflower to the pan. Season well with salt and pepper.

Add the butternut squash garlic and curry. Bring to the boil and reduce to a simmer. Cook 1 12 minutes or until flour begins to brown.

1 tablespoon Garam Masala 1 tablespoon Cumin Seeds 2 tablespoons mild curry powder 1 teaspoon turmeric 1 tablespoon tomato puree. Next put the rice onto boil. Stir that the vegetables are well coated and cook until fragrant for about 2-3 minutes.

Heat a large Dutch oven over medium. Instructions Heat 1 tablespoon oil in a large deep pan over medium heat. Add squash cauliflower.

When the onions are tender add the 4 tablespoons of curry paste cooking and stirring for one minute. Add onions and garlic sauté over medium-low heat for 10 minutes until soft and lightly colored. Add the diced butternut squash and grated ginger and fry for about 5 minutes.

Its also one meal the vegetable hating toddler actually likes despite the presence of cauliflower spinach and butternut squash. Line a baking tray with a silicone mat or baking paper. Roast on a high shelf in the oven.

Add remaining 2 tablespoons oil. Peel the squash and cut into sizeable chunks. To make the curry heat the rapeseed oil in a small deep saucepan.

Chop the mushrooms in quarters and wash the spinach. Add the onion and cook gently for 23 minutes. The most labour intensive part of the whole recipe is the prepping of the veg.

Stir in cauliflower fry for 3min then. Directions Heat oil in a large pan over medium heat and fry onion for 10min until softened. Add the turmeric curry and tamarind pastes and stir through.

Add flour and curry powder. Add a little more oil to the pan reduce the heat to medium and cook the onions for 6-8 minutes until beginning to soften and brown. Add the garlic ginger chilli and squash and cook for another 2-3 minutes.

Serves 2 Ingredients 12 Buttetnut Squash peeled cut into 2cm chunks 12 head of Cauliflower cut into florets 1 tablespoon olive oil 1 onion diced 1 garlic clove crushed 2cm root ginger peeled and grated. Add the cauliflower red curry paste and curcuma. BUTTERNUT SQUASH AND CAULIFLOWER CURRY 1 small bunch of cauliflower florets lightly steamed 1 butternut squash gutted unpeeled chopped into bite sized pieces lightly steamed 1 sweet red pepper seeded chopped and lightly steamed.

Preheat the oven to 240CFan 220CGas 9. Add onion and garlic.

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