Cauliflower Butternut Squash Curry

For sharing. Calories: 297 Carbohydrate: 13.5g Protein: 6.4g Fat 23g Fibre 6.3

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Step 1

1. Preheat the oven to fan forced 210°C/230°C/450°F/Gas mark 7.

Step 2

2. Place cauliflower and butternut squash in a large baking tray. Drizzle with half the oil, salt and pepper and toss together. Transfer the tray to the oven and bake for 25-30 minutes, until the squash is so! and the cauliflower is crisp. Or place in air fryer.

Step 3

3. While the vegetables are baking, heat remaining oil in a large pan on medium heat. Add cumin seeds and allow it to sluptter

Step 4

4. Add onion, ginger, garlic and fry until the onion is translucent.

Step 5

5. Add the tomatoes and the spices and mix to combine. Cook on medium heat for 8-10 minutes, stirring regularly until it reduces

Step 6

6. Using a hand blender, process until the masala is smooth.

Step 7

7. Add water and coconut milk, and allow the mixture to boil for a further 10 minutes. Taste and season with salt and pepper

Step 8

8. Add the roasted cauliflower, butternut squash and stir into the curry. Cook for 1 more minute

Step 9

9. Top with coriander leaves and serve!