For those of you who don’t follow me on Instagram (although you should, because I’m doing a massive giveaway once I hit 200k followers – plus, it’s a good place to find daily healthy inspiration!), I’m in Florida right now.
I came down to Florida two weekends ago for my sister’s bachelorette party and because Lu was traveling for work and I had to be back in Florida two weeks later for my sister’s wedding, it didn’t make any sense to fly back to NJ and be alone without Lu and then fly back down a couple weeks later.
Plus, I love that Luca is spending lots of bonding time with his grandparents! I grew up with both sides of my grandparents living down the street, so I was constantly there – and it led to really strong relationships with my grandparents.
I remember hiding underneath the coffee table in my grandparents’ house so many times when my Mom would come to pick me up after spending the night there. I want Luca to feel the same way about my parents!
Needless to say, I’m happy to be here in Florida for many reasons – the sunshine, the extra set of hands, etc. Luca loves it too – he loves being outside and feeling the fresh air, I see his mood lift immediately when we walk him outside!
Anyway, the point is that in the winter in Florida, the nights aren’t as hot or humid as they are during the summer, and I LOVE how cool they get (and by cool, I mean mid 60s, haha!) After a few cool nights, I was craving something warm and cozy and thus, this curry was born.
Originally, I wanted to make this curry with cubed butternut squash, but then I thought it’d be nicer if the butternut squash was spiralized into noodles. And I was right!
The butternut squash noodles add a little sweetness to the curry flavors and offer a different consistency and texture, making every bite of this curry the best.
Okay, the baby’s waking up – I have to run, I hope you cozy up with this curry soon!
Nutritional Information & Recipe
Lentil and Cauliflower Curry with Roasted Butternut Squash Noodles
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion peeled and diced
- 2 celery ribs diced
- 2 carrots peeled and diced
- salt and pepper to taste
- 1 large garlic clove minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 2 teaspoons cumin
- ½ teaspoon ground coriander
- 1.5 teaspoons chili powder or more, for more spice
- 1 teaspoon ground ginger or replace with 2 teaspoons fresh minced ginger
- 1 28 oz can diced tomatoes no salt added, drained
- 1 head of cauliflower chopped into small florets
- 1.5 cup lentils
- 2 13.6oz cans lite coconut milk
- 1 cup vegetable broth
- 2 medium butternut squashes
- fresh cilantro leaves to garnish
- Preheat the oven to 425 degrees.
- Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, celery and carrots, season with salt and pepper, and cook for 5-7 minutes or until softened.
- Add the garlic (and ginger, if using) and stir until fragrant, about 30 seconds.
- Then, add the curry powder, turmeric, cumin, coriander and chili powder and stir until vegetables are coated in the spices.
- Add in the tomatoes, cauliflower, lentils, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil.
- Once boiling, reduce heat to medium-low and let cook for 30 minutes or until lentils and cauliflower are tender.
- While curry cooks, line a baking sheet with parchment paper. Peel the butternut squashes and chop the bulbous ends off and reserve for future use.
- Spiralize the peeled butternut squash necks with Blade C.
- Lay out the butternut squash noodles, spritz with olive oil cooking spray, season with salt and pepper and bake in the oven for 15 minutes or until cooked through.
- When curry is ready, divide the butternut squash noodles into bowls and top with curry. Serve garnished with cilantro.