Name: Roasted Butternut & Cauliflower Curry
Ingredients: 2 cups butternut squash (cubed); 2 cups cauliflower florets; 2 tbsp olive oil; 1 onion (diced); 1 can coconut milk; 1 tbsp curry powder; 1 tsp turmeric; ½ tsp cumin; 1 tsp sea salt; 2 cups spinach; Optional: chickpeas for added protein; Serve over wild rice or cauliflower rice

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Roasted Butternut & Cauliflower Curry

Course Main Course

Keyword Anti-inflammatory

Servings 4

Ingredients

2 cups butternut squash cubed
2 cups cauliflower florets
2 tbsp olive oil
1 onion diced
1 can coconut milk
1 tbsp curry powder
1 tsp turmeric
½ tsp cumin
1 tsp sea salt
2 cups spinach
Optional: chickpeas for added protein
Serve over wild rice or cauliflower rice

Instructions

Toss squash + cauliflower in 1 tbsp olive oil; roast at 400°F for 20–25 minutes.
In a pot, heat remaining oil; sauté onion until soft.
Add spices; cook 1 minute.
Pour in coconut milk; simmer 5 minutes.
Add roasted veggies and spinach; cook until spinach wilts.
Serve over wild rice or cauliflower rice.

Notes

Why It Supports RA:
High antioxidants + fiber feed beneficial gut bacteria (which supports immune regulation).