Butternut squash, eggplant and onion curry with cumin infused cauli-rice

butternut squash curryIngredients

Serves 5.

  • 1lb butternut squash, cubed
  • 1 eggplant, cubed
  • 20oz chicken (cooked weight/optional)
  • 1 onion
  • 1 red pepper, sliced
  • 1 cauliflower (grated)
  • 1 tbsp Trader Joe’s curry powder
  • 1/2 cup unsweetened almond milk
  • Splash of coconut water
  • 1/2 tbsp ground cumin

Nutritional Information

Per portion: 251kcal: 33g protein, 27g carbohydrates; 3.5g fat


  1. Heat a non-stick pan over a medium heat and add in chopped onion and half the curry powder (this would also be where to add in chicken). Cook until the onion is softened and browned.
  2. Add in remainder of vegetables (except the cauliflower) and the rest of the curry powder and cook over a medium heat for 10 minutes.
  3. When the vegetables have softened, pour in the almond milk and coconut water and simmer, with the lid on for 20 minutes.
  4. Meanwhile, cook the grated cauliflower and cumin over a medium heat in a non-stick frying pan, stirring constantly.
  5. Serve immediately or separate out into portions for meal prep.

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