Cauliflower & Butternut Squash Korma Bowl With Cilantro Chutney
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
This Indian-inspired bowl features a mildly spiced korma of cauliflower and butternut squash simmered in coconut milk, served over rice with crunchy cashews and vibrant cilantro chutney.
Ingredients
- 1 tbsp avocado oil
- 1/4 cup yellow onion diced
- 1 clove garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder
- 3 cup cauliflower florets
- 3 cup butternut squash cubed peeled
- 2 cup spinach roughly chopped
- 1 cup full-fat coconut milk
- 2 cup cooked brown or white rice
- 1/4 cup toasted cashews roughly chopped
- 1/4 cup fresh cilantro leaves
- 0.5 medium lemon halved
- 1/2 cup Cilantro Chutney
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 338 mg
- Iron: 13.5 mg
- Magnesium: 205 mg
- Phosphorus: 508 mg
- Potassium: 1804 mg
- Zinc: 3.95 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp avocado oil
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder
- 3 cup cauliflower florets
- 1 cup full-fat coconut milk
- 2 cup cooked brown or white rice
- 1/4 cup fresh cilantro leaves
- 1/2 cup Cilantro Chutney
Prepare
- Dice 1/4 cup yellow onion
- Mince 1 clove garlic
- 3 cup butternut squash, cubed peeled
- 2 cup spinach, roughly chopped
- 1/4 cup toasted cashews, roughly chopped
- Halve 0.5 medium lemon
Let's Cook
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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.
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Step 2.
Add the ground cumin, ground turmeric, and chili powder to the pot. Sauté for a few minutes, stirring constantly, until fragrant.
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Step 3.
Increase the heat to medium. Add the cauliflower florets, cubed butternut squash, and roughly chopped spinach. Stir to combine with the spices.
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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.
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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.
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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.