RecipesVegetarian and Vegetables

Malaysian Butternut Squash and Cauliflower Curry Recipe

A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.

Gluten Free
Vegan
Malaysian Butternut Squash and Cauliflower Curry Recipe
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Ingredients

For the recipe:
  • 2-3 tbsp vegetable oil
  • 2 onions, halved and sliced
  • 2 cloves garlic, peeled and sliced
  • 2 fresh chillies, deseeded and chopped
  • 2 tbsp Steenbergs organic Malay Masala spice blend
  • 1 tsp ground turmeric
  • 200ml vegetable stock
  • 400g tin coconut milk
  • 200g butternut squash, peeled & chopped into small chunks
  • 1 small cauliflower, broken into small florets
  • 150g (or a good mugful) frozen peas
  • chopped fresh coriander leaves to serve

A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices. 

Method

01
Heat the oil in a heavy bottomed pan or frying pan, add the onions and cook until soft and golden (about 10 mins). Add the ginger and chilli and cook for a further 5 minutes. Finally add in the Malay Masala and turmeric and cook for a couple of minutes until you can smell the spices.
02
Add the coconut milk and stock, stir well and bring to a simmer.
03
Add the chopped butternut squash and cook for 10 minutes until soft, then add the cauliflower florets and cook for a further 5 minutes. Finally add in the peas and simmer until cooked.
04
Sprinkle with fresh coriander or for an additional garnish, fry mustard seeds and curry leaves in a little oil so that they 'pop', then pour over the curry and serve with steamed rice.