My new favourite vegetable curry recipe came about from a desire to do something with leftover baked spaghetti squash and having half a can of coconut milk in the fridge. I also happened to have some cauliflower, and love the combination of cauliflower and curry.
A little olive oil, an onion, garlic, and celery in the pan, and after a couple of minutes of browning, I added a good couple of spoonfuls of extra spicy curry paste. To that, I added steamed cauliflower and pre-baked spaghetti squash, a half a can of coconut milk, and about 3/4 cup of chicken broth. All it needs is a couple of minutes of simmering to fuse the flavours and it’s ready to eat. This time, I saved the spaghetti squash seeds and roasted them, then sprinkled a few on top and ate the rest for a snack.
The squash and cauliflower are so mellow that they’re a perfect complement to the spicy curry paste and richness of the coconut milk. It’s an easy meal to make, and it’s filling and warming on a rainy day like today.