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American Recipes

Curry-Spiced Cauliflower and Squash

Curry-Spiced Cauliflower and Squash

Curry-Spiced Cauliflower and Squash

over Zesty Ginger Rice with Lemon Crema

Recipe Development TeamPublished on October 19, 2018

3.8

(933 customers rated)

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Curry is usually a stew-like dish, but you can take its spices and use them as a dry seasoning on veggies. That way, you get all those fragrant curry flavors and aromas in a toasty, roasty package. Here, our chefs have sprinkled the spices on cauliflower and butternut squash, which are then popped in the oven. When it comes time to serve, they’re laid out on top of jasmine rice and drizzled with lemony sour cream to make this into a true veggie delight.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Cauliflower Florets

1 unit

Lemon

1 thumb

Ginger

8 ounce

Butternut Squash

1 tablespoon

Curry Powder

1 teaspoon

Ground Coriander

½ cup

Jasmine Rice

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)1715 kJ

Calories410 kcal

Fat13 g

Saturated Fat3 g

Carbohydrate71 g

Sugar7 g

Dietary Fiber9 g

Protein8 g

Cholesterol10 mg

Sodium85 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Medium Pot

•Small Bowl

Instructions

Prep

1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Cut cauliflower into ½-inch pieces. Zest lemon, then cut into quarters. Peel ginger, then mince or grate.

Roast Veggies

2

Toss squash and cauliflower on a baking sheet with a large drizzle of olive oil, 2 tsp curry powder (save the rest for step 4), coriander, salt, and pepper. Roast in oven until tender and lightly browned, 20-25 minutes.

Cook Rice

3

Meanwhile, heat a drizzle of olive oil in a medium pot over medium-high heat. Add ginger. Cook until fragrant, about 30 seconds. Add rice and ¾ cup water. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, 12-15 minutes. Keep covered off heat.

Make Crema

4

Place sour cream in a small bowl, then squeeze in juice from 1 lemon quarter. Stir in 1 TBSP water, a drizzle of olive oil, and a pinch of curry powder. Season with salt.

Finish Rice

5

Fluff rice with a fork, then stir in lemon zest.

Plate and Serve

6

Divide rice between plates. Top with roasted squash and cauliflower. Drizzle with crema. Serve with remaining lemon quarters for squeezing over.

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