Curried Butternut Squash and Cauliflower Stew Recipe
Cauliflower, carrots, and bell peppers soak up the fragrant curry flavors of this delicious butternut squash stew. Get the recipe here!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Blender
- Food processor
- Ladle
- Serving bowl
- Saucepan
- Colander
- Pot
Ingredients
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- ½ cup chopped carrot
- 4 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 4 teaspoons curry powder
- 2 cups unsweetened coconut milk beverage
- 1¼ lb. butternut squash, cubed
- 1 10- to 12-oz. package fresh cauliflower rice
- 1 5- to 6-oz. package baby spinach
- 2 tablespoons lime juice
- ¼ cup chopped fresh cilantro
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 4 cups hot cooked brown basmati rice
- Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)
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