Butternut Cauliflower Curry with Kale

Let it snow, let it snow, let it snow!  Okay, I know the snow is probably making some people’s lives difficult right now, and I’m not trying to be insensitive to that.  However, it’s making my yard beautiful!


This cold weather had me in the mood for some hot food (and hot chocolate, but I digress), so I whipped this up on Tuesday night.  I was happy to have leftovers last night!


Butternut Cauliflower Curry
Serves: 4
  • 1 large butternut squash, peeled and cubed (or pre-cut from grocery, about 30 oz)
  • 1-1.5 lb chicken breasts, cubed
  • 2-3 TBS olive oil (or oil of choice)
  • 1-2 TBS curry powder
  • ½ tsp cumin
  • ½ tsp ginger
  • ½ tsp salt
  • ⅓ tsp cayenne or other spicy ground pepper (optional)
  • 1 head cauliflower, florets
  • 2-3 TBS whole wheat flour (or flour of choice)
  • 1.5-2 cups reduced sodium chicken broth
  • 1-2 TBS apple cider vinegar
  • 3-4 cups kale, washed and torn
  1. Preheat oven to 425. Evenly spread butternut squash cubes in a 13x9 baking dish. Bake for 25 minutes. Remove from oven and lower temperature to 350.
  2. Meanwhile, boil chicken cubes in a pot of water until cooked through. Pull with two forms when cooked to make bite-size pieces.
  3. In a large pot, heat oil. Add spices and stir until fragrant, just a minute or so. Add cauliflower and cook until starting to soften, about 7-10 minutes.
  4. Stir the flour in with the cauliflower until combined. Slowly pour in broth while stirring, and add apple cider vinegar.
  5. Continue stirring and cooking until the cauliflower is softened but not mushy. Stir in kale until it has wilted slightly.
  6. Over the butternut squash, layer the chicken. Next, pour the vegetable curry mixture over the chicken and squash, spreading as evenly as possible. Return baking dish to oven for about 15 minutes.

With screaming Ethan in the background, I’ll admit this was a bit labor-intensive for a weeknight.  However, I would certainly make it again on a weekend.


A few notes:  Chickpeas would go well in place of chicken if desired.  Also, this pairs very well with IPA, preferably one with more citrus/grapefruit notes.


Side note, I changed it up from this circuit yesterday by doing this workout.  Though not rave-worthy, it’s not bad.  Love Fitness Blender’s free YouTube routines!

  • Snow, yay or nay?

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11 Responses to Butternut Cauliflower Curry with Kale

  1. Butternut, kale, cauliflower and all the spices – yes, please. And even before you said it I thought chickpeas would be a great sub :). I’ve been on a butternut kick since making phyllo pastries with it for the first time several weeks ago.
    Snow? I’m undecided. If it wasn’t coming along with cold weather and icy roads I’d probably appreciate it more because yes, it’s pretty.

  2. nay, always nay. Don’t ask me why I live in Canada! I’m moving south ASAP.

  3. Just pinned, that sounds so good. I bet I could use tofu or tempeh too. I would like snow if it got me out of work. Plus, it’s very rare for that to happen.

  4. A big nay to snow! We’re getting a major one today – there’s probably about 10 inches on the group already and there’s more to come. Yuck!

    Love this recipe! It sounds delicious and so flavorful!

  5. I’m so tired of snow… I’m ready for summer again! lol! This looks to die for girl… def going to try this!

  6. I feel like I have to say yay to snow since I live in Canada (and snowboard), but I’m definitely ready for a little bit of a break from it…

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