Curry-Spiced Cauliflower and Squash
over Zesty Ginger Rice with Lemon Crema
Curry-Spiced Cauliflower and Squash
Warm curry-spiced cauliflower and squash sit over zesty ginger rice, finished with a bright lemon crema for a vibrant, comforting vegetarian bowl.
Ingredients
For 2 servings
- 8 ounce Butternut Squash
- 10 ounce Cauliflower Florets
- 1 tablespoon Curry Powder
- 1 thumb Ginger
- 1 teaspoon Ground Coriander
- ½ cup Jasmine Rice
- 1 unit Lemon
- 2 tablespoon Sour Cream
Additional Ingredients
- 4 teaspoon Olive Oil
- Pepper
- Salt
Indian
PDF
DifficultyEasy
Total Time35m
Calories410
Protein8g
Carbs71g
Fat13g
Tags:
Calorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free or vegan needs, replace the sour cream with a plain unsweetened plant-based yogurt or cashew cream. If you avoid nightshades or prefer gentler spice, use a milder curry blend and lean on extra lemon and ginger for flavor.
What to serve with it
Serve with a crisp green salad or simple cucumber-tomato relish to brighten the warm spices. A side of roasted chickpeas or warm flatbread also makes it feel more substantial without overwhelming the dish.
