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Home Recipes Vegetarian and Vegetables Malaysian Butternut Squash and Cauliflower Curry Recipe

Malaysian Butternut Squash and Cauliflower Curry Recipe

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

Malaysian Butternut Squash and Cauliflower Curry Recipe

Ingredients

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

  1. 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.
  2. Add the coconut milk and stock, stir well and bring to a simmer.
  3. 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.
  4. 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. 

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Steenbergs, 6 Hallikeld Close,
Barker Business Park, Melmerby,
Ripon, HG4 5GZ
Company reg: #4316848
VAT no: #828127524


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