Butternut Squash and Cauliflower Curry Recipe

Name: Butternut Squash and Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Kraft Italian Zesty Lime Dressing, divided; 1 onion, chopped; 3 cloves garlic, minced; 1 Tbsp. red curry paste; 1 Tbsp. grated gingerroot; 1 butternut squash (1-1/2 lb./675 g), peeled, cut into 1/2-inch cubes; 1 can (28 fl oz/796 mL) diced tomatoes, undrained; 3 cups small cauliflower florets; 1/2 cup chopped fresh cilantro; 1/3 cup plain nonfat Greek-style yogurt

Servings: persons

1/3 cup Kraft Italian Zesty Lime Dressing, divided
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. red curry paste
1 Tbsp. grated gingerroot
1 butternut squash (1-1/2 lb./675 g), peeled, cut into 1/2-inch cubes
1 can (28 fl oz/796 mL) diced tomatoes, undrained
3 cups small cauliflower florets
1/2 cup chopped fresh cilantro
1/3 cup plain nonfat Greek-style yogurt

1
Heat 1/4 cup dressing in large saucepan on medium heat.
2
Add onions and garlic; cook and stir 4 min.
3
Stir in curry paste and ginger; cook and stir 1 min.
4
Add squash and tomatoes; stir.
5
Cover; simmer on medium-low heat 15 min., stirring occasionally.
6
Stir in cauliflower; cook 12 to 15 min.
7
or until squash and cauliflower are tender, stirring frequently.
8
Mix yogurt and remaining dressing until blended; drizzle over vegetable mixture.
9
Sprinkle with cilantro.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup Kraft Italian Zesty Lime Dressing, divided, 1 onion, chopped, 3 cloves garlic, minced, 1 Tbsp. red curry paste, and more.

Yes, Butternut Squash and Cauliflower Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Cauliflower Curry

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