Butternut Squash & Cauliflower Curry

I’m going to do some free plugging again – Patak’s, you are very welcome. As always, nobody is insane enough to pay me to do this, especially not a brand owned by ABF* – even though they probably have the money.

Should they wish to throw some cash my way, however, I’m sure I could find a way to spend it. I’ve had my eye on a stand mixer for most of my adult life.

Also a hot tub. With a wine cooler. And rubber ducks.

Spendthriftery** aside, we all know I’m a fan of shortcuts. When you’ve been for a run after a full day of work and you just need a curry, you don’t always want to be grinding up spices from scratch. I mean, don’t — maybe that’s how you unwind. Maybe imagine your secondary school History teacher’s face or something while you do it? Hot tip.

For we mere mortals, there is always jarred curry sauce – and there’s nothing wrong with that, friends. I usually have a couple of jars of Homepride tomato & herb pasta bake sauce in the cupboard, so I am not in any place to judge. My personal preference with curry, however, leads me to use curry paste in place of a pre-made sauce, which is almost as easy, and takes very little time to do.

And so – forward, comrades. To victory! And curry. Mostly curry, actually.


Butternut Squash & Cauliflower Curry (Vegan, Gluten-free)

Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes


Large saucepan; roasting tray, lined with greaseproof paper; colander; wooden spoon or spatula; chopping board; at least one knife, or more if you’re likely to become disenchanted with the current offering.


  • 1 head cauliflower
  • 1/2 butternut squash
  • Handful cherry tomatoes
  • 1 medium red onion
  • 5-10 cardamom pods (optional)
  • Patak’s Tikka Masala paste pot (or 70g any other tikka/curry paste)
  • 400g tinned tomatoes
  • 1/2 can reduced fat coconut milk
  • Handful coriander
  • 2 tsp vegetable oil
  • 1 pinch chilli flakes
  • 1tsp paprika
  • Salt & pepper

Optional: rice & naan bread to serve; I like to use microwave rice just to ramp up the laziness factor.


  1. Whack your oven on at 200 (celsius, or 390 Farenheit) and start prepping your vegetables. Cut the cauliflower into small-ish, bite-sized florets and give them a rinse in the colander. Shake to drain, then add to your lined roasting tin. Prep the butternut squash (see step 3 in another of my recipes for help), again ending up with small-ish bite-sized pieces for ease of cooking and consumption, and add to the tin. Peel and cut the red onion into rough chunks, then add to the tin with the cauliflower and squash. Prick each of your tomatoes with the point of your knife (so that they’re less likely to burst and cover either the oven or you with their white-hot insides) then add to the tin along with the vegetable oil, cardamom pods, a little salt & pepper, the chilli flakes and paprika. Mix together and put into the oven for around 30 minutes.
  2. About 15 minutes into your cooking time you can start on the sauce. Put your pan on a medium heat and add the tinned tomatoes, tikka paste pot, coconut milk and a little salt and pepper. Stir thoroughly to combine, and let it heat through and start to bubble, stirring occasionally, for the next 10-15 minutes.
  3. Once the veg has softened – though there will still be a little bite to the cauliflower, which you want – remove the roasting tray from the oven and get all the vegetables into the sauce. Chop the coriander and add most of this as well. Stir to coat, then cook for a further 5 minutes. Serve with rice, if using, and sprinkle with the remaining coriander. For best results, consume in front of your cat, if you have one; they will be confused because it smells very good but also it’s vegan and they’re obligate carnivores. Sucks to be you, Stan.


Cauliflower is one of my favourite vegetables – you can do pretty much anything to it and it always tastes discernibly and deliciously cauliflower-y. If you too worship at the altar of this weird white vegetable, why not try cauliflower fishcakes, or some life-changing cauliflower tacos?

Good day to you, friends.



*Associated British Foods, to you plebs. I’ve checked, and they own the kind of brands you might expect – Patak’s, Dorset Cereals, Kingsmill bread, etc. – but also some that you might not… Like Primark. Legit. Primark is one of their subsidiaries. What a time to be alive.

**Ah, there’s that red squiggly line again. We go way back. We’ve seen some stuff together, let me tell you. Mostly wilful spelling errors, actually.

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