Thai Red Curry with Roasted Cauliflower and Delicata Squash
This Thai red curry with roasted cauliflower and delicata squash is the perfect balance of flavors - sweet, savory, tangy, and spicy in every bite!
Yield: 4 servings
  • 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
  1. Heat oven to 450F.
  2. 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.
  3. Meanwhile, whisk coconut milk, soy sauce, lime zest, lime juice, sugar, curry paste, and pepper flakes together in a bowl.
  4. 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.
Recipe by Joanne Eats Well With Others at