Cauliflower and butternut Thai curry

Because this post will be published two days before Thanksgiving, I’ve been thinking a lot about what that holiday will look like this year. Some people will probably choose to ignore safety precautions and hold large family gatherings as usual, but I think (or at least I hope) that more will hold smaller traditional Thanksgiving dinners with family and/or friends in their “bubble.” And some might choose to break with tradition completely this year and do something different so as to not feel the loss of normalcy as strongly. I find myself in this last category, for a number of reasons. So I’m not thinking about turkey, stuffing, mashed potatoes, and cranberry sauce, but of something vastly different yet still appropriate for the time of year and the foods available. And even of those who will soon eat too much turkey and such and will be looking for something different next week, when they can’t stand the thought of eating leftovers one more time.

What I’m thinking about is this delicious Instant Pot Cauliflower and Butternut Thai Curry from Oh She Glows. There are a number of ingredients, so the recipe may look a little complex at first glance, but it’s a simple dump-everything-in-the-pot and cook kind of deal. To save chopping time, pre-cut butternut squash can be used, as can pre-cut cauliflower. The remainder of the ingredients are spices and red lentils, which just get mixed in, and some chopped kale which is added later. If you don’t have an instant pot, the recipe can be made on the stovetop, or more slowly in a slow cooker.

When I made the curry I considered the heat level to be “medium” using the amount of chili paste described - my mouth and lips burned for a bit when I ate it. I’m a wimp when it comes to spicy foods, though, so those who like their food hot would probably categorize the heat level as mild. Whether medium or mild, the curry is flavorful and satisfying, on its own or paired with rice or another grain.

I mentioned some of the nutritional benefits of butternut squash, including ample amounts of Vitamin A and Vitamin C, in previous recipes, and of course they apply here as well. Cauliflower adds even more Vitamin C, along with helpful sulfur compounds like sulforaphane. Sulforaphane is a phytochemical (plant chemical) found in cruciferous vegetables like broccoli, cabbage, brussels sprouts, and cauliflower. It has antioxidant and anti-inflammatory actions in the body and has also been shown help prevent brain cell degeneration, thereby earning the reputation of being an “anti-aging” nutrient. The red lentils in the recipe add fiber, iron, and B vitamins to the curry as well, making it a well-rounded meal in and of itself.

So this Thursday I’ll be enjoying a bowl of delicious fall vegetable inspired curry, along with the company of just a few people. If you celebrate Thanksgiving, in either a traditional or a non-traditional manner, enjoy, and stay safe.