This Thai red curry with roasted cauliflower and delicata squash is the perfect balance of flavors – sweet, savory, tangy, and spicy in every bite!
You know what ironic is?
Getting sick when you basically live in the hospital.
Like, shouldn’t some of the antibiotics have rubbed off on me or something?
Also ironic is that, while I can care for critically ill patients with my eyes closed, I have literally no idea what to do for the common cold.
The.boy came down with a case of kidney stones a few weeks back and all I could confidently say was that he definitely did not have appendicitis or a small bowel obstruction or a perforated colon. Like, for sure.
Basically if it’s not life threatening I have no idea what to do for you. (Or myself.) Sorry.
Except make curry!!!!
Because food is the healer of all things.
(But mostly the common cold. I mean, I’m all for alternative therapies, but going gluten free will not cure cancer. Pinky swear.)
All the anti-inflammatory / bacteria fighters in curry spices, though.
I’m a believer.
Not to mention the fact that cauliflower is loaded with vitamin C, delicata squash is chock full of vitamin A, and garlic/ginger are pretty much superfoods.
If this doesn’t get me healthy (along with the pencillin I must be absorbing by osmosis), then there’s really no hope for us cold victims.
- 1 head cauliflower, cored and cut into ¾-inch florets
- 1 delicata squash, seeded and cut into ¾-inch cubes
- 1 (13.5 oz) can coconut milk
- 3 tbsp soy sauce
- 1 tsp grated lime zest plus 1 tbsp lime juice
- 2 tbsp packed light brown sugar
- 2 tsp Thai red curry paste
- pinch of red pepper flakes
- 2 tbsp plus 1 tsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- ¼ tsp salt
- ¼ cup fresh basil leaves, torn into ½-inch pieces
- Heat oven to 450F.
- Toss cauliflower florets and delicata squash cubes with 1 tbsp olive oil. Spread on a parchment-lined baking sheet and season to taste with salt and black pepper. Place pan in the oven and roast until tender, about 20 minutes.
- Meanwhile, whisk coconut milk, soy sauce, lime zest, lime juice, sugar, curry paste, and pepper flakes together in a bowl.
- Heat the remaining oil in a 12-inch nonstick skillet over high heat. Add the garlic,ginger, and salt to the pan. Cook until fragrant, about 30 seconds. Stir in the coconut milk mixture, cauliflower, and squash. Bring heat to a boil and then lower to a simmer. cook for 4 minutes, or until it is slightly thickened. Remove from the heat, stir in the basil, and serve.
More cozy curries:
Creamy Indian-Spiced Chickpea and Tomato Curry
Lentil Quinoa Meatballs with Coconut Fenugreek Sauce
I was planning on red curry for lunch tomorrow! But my cauliflower is in the form of rice served underneath.
Yum!! I made a Thai sweet potato soup tonight and started dreaming up cauliflower soups while I was making it. Now I’m going to have to add this one to my list! Hope it helped make you feel better 🙂
I made curry soup last week when we were all sick too. Loving the flavors in this soup and the cauliflower is a great idea.
P.S. Hope you feel better soon!!
My boyfriend and I made this on the weekend, (we added loads more vegetables: carrot/mushroom/peppers/peas) and it was INCREDIBLE. We couldn’t stop telling one another how good it was. The texture of the squash is amazing and the sauce…I could bathe in it.
I think next time we make it we will add shrimp!
Thank you for an easy, versatile, delicious recipe!
Yes, I am responding to my own comment.
Since my previous post, I have made this curry with an assortment of different veg and each time it is equally amazing and delicious!
Thank you again!