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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).