Cauliflower & Butternut Squash Korma Bowl With Cilantro Chutney

Let's Cook

1. Step 1.

   In a large pot over low heat, warm the avocado oil. Add the diced yellow onion and minced garlic, and cook until the onion starts to appear translucent, about 5 minutes.

2. Step 2.

   Add the ground cumin, ground turmeric, and chili powder to the pot. Sauté for a few minutes, stirring constantly, until fragrant.

3. Step 3.

   Increase the heat to medium. Add the cauliflower florets, cubed butternut squash, and roughly chopped spinach. Stir to combine with the spices.

4. Step 4.

   Pour in the full-fat coconut milk and increase the heat to bring the mixture to a boil. Immediately reduce the heat to low, cover the pot, and let simmer for about 30 minutes, until the squash is tender when pierced with a fork.

5. Step 5.

   While the korma simmers, cook the rice according to package directions if not already prepared, and toast the cashews in a dry skillet over medium heat until golden, about 3-4 minutes, then roughly chop them.

6. Step 6.

   To assemble each bowl, place half of the cooked rice in a bowl, top with half of the korma, and sprinkle with half of the chopped toasted cashews. Garnish with fresh cilantro leaves and a lemon wedge. Serve with cilantro chutney on the side.