Restaurants›Gado Gado›Roasted Squash & Corn Curry Recipe

Roasted Squash & Corn Curry Recipe

Inspired by Gado Gado
Time50m
Serves4

cauliflower, fermented Jimmy Nardello vinaigrette, kale pesto, crispy pickled carrots, curry leaf (vegan)

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Ingredients

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Main Ingredients

Method

Instructions

1

Prepare the Vegetables

In a large bowl, toss the diced butternut squash and cauliflower florets with a drizzle of vegetable oil. Set aside.

2

Sauté the Aromatics

In a large pot, heat the remaining vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3

Add Spices

Stir in the curry powder and sauté for an additional minute to toast the spices.

4

Combine Ingredients

Add the prepared squash and cauliflower to the pot, followed by the corn kernels, coconut milk, curry leaves, salt, and black pepper. Stir to combine.

5

Simmer

Bring the mixture to a gentle simmer, cover, and cook for 20-25 minutes, or until the squash and cauliflower are tender.

6

Serve

Once cooked, remove from heat and serve hot with a drizzle of fermented Jimmy Nardello vinaigrette and a dollop of kale pesto. Garnish with crispy pickled carrots.