We suggest making these delicious Spiced Parsnip Parathas to go with this curry. 

Serves 4


  • 1 tbsp coconut oilKeralan Squash and Cauliflower Curry 1
  • 1 large onion, peeled and sliced
  • 1 large chilli, sliced
  • 1 inch fresh ginger, peeled and grated
  • 6 gloves garlic, peeled and sliced
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds
  • 1 cinnamon stick, broken in half
  • 2-3 bay leaves
  • 20 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1x 400ml tin coconut milk
  • 240ml (1 cup) vegetable stock or water
  • 1 heaped tsp tamarind paste
  • ½ lime, juice only
  • 1 tsp sugar
  • 1 small butternut squash, peeled and cubed
  • 1 small cauliflower, broken into florets
  • Sea salt and black pepper, to taste
  • Fresh coriander and sliced chilli, to serve


  1. Melt the coconut oil in a large pan and add the onions with a pinch of salt. Gently cook for a couple of minutes before adding the garlic, ginger and chilli.
  2. Once the onion has started to soften and the garlic is fragrant, add the spices. Stir well and cook so that the spices sizzle and pop. Cook for a few minutes until fragrant.
  3. Pour in the coconut milk and water, add the tamarind, sugar and lime juice and season well. Mix well and add the squash and cauliflower. Cover with a lid and leave to simmer for 15-20 minutes, stirring occasionally.
  4. Once the curry has simmered, check the squash and cauliflower are tender. Taste to check the seasoning and adjust if necessary.
  5. Serve the curry in bowls with rice, topped with fresh coriander and sliced chilli.

Top Tip:  The cooked, cooled curry can be frozen in bags or tubs for up to 3 months. Defrost thoroughly and reheat until piping hot before serving.

Per serving (530g) Calories: 397, Carbohydrates: 42.2g, Sugars: 10.9g, Fat: 26.3g, Saturates: 21.9g, Protein: 8.0g, Salt: 2.1g

Taken from July 2018 (Issue 40) Vegan Life Magazine

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