Vegetarian Curry, Cauliflower and Butternut

  • Prep time:20 mins
  • Cook time:40 mins
  • Servings:4

This vegetarian curry recipe is so packed with flavour that you definitely won’t miss the meat! Enjoy as it by itself on a fasting day or add side of brown rice on your non-fasting days, and when cooking for family. We love this recipe because it caters to almost every dietary requirement, so it’s perfect if you’re hosting. 

Compared to your standard takeaway vegetarian curry, The Fast 800 version has half the calories and half the carbohydrates (and that’s with a serving of brown rice). If adding rice, cook 1 cup dry brown rice with 500ml water (1/4 cup per person) which adds 176 calories per serving.

This recipe was developed by Sandhya’s Kitchen in collaboration with The Fast 800 for our Online Programme – bringing you some traditional Indian recipes to try. Applying the Mediterranean-diet principles to different cuisines means you can enjoy lots of different flavours while still encompassing the pillars of The Fast 800.

Nutrition facts(per serving)


  • 300g butternut squash, cubed
  • 350g cauliflower, florets separated 
  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 red onion, diced
  • 1 x 400g tin diced tomato
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tsp mild curry powder
  • 1/2 tsp ground cardamom
  • salt & pepper to taste
  • 250ml water
  • 400ml coconut milk
  • fresh coriander leaves


  1. Preheat the oven to fan forced 210°C/230°C/450°F/Gas mark 7.
  2. Place cauliflower and butternut squash in a large baking tray. Drizzle with half the oil, salt and pepper and toss together. Transfer the tray to the oven and bake for 25-30 minutes, until the squash is soft and the cauliflower is crisping on the edges.
  3. Heat remaining oil in a large pan on medium heat. Add cumin seeds and allow it to splutter.
  4. Add onion, ginger, garlic and fry until the onion is translucent.
  5. Add the tomatoes and the spices and mix to combine. Cook on medium heat for 8-10 minutes, stirring regularly until the onion tomato masala begins to reduce.
  6. Using a hand blender, process until the masala is smooth.
  7. Add water and coconut milk, and allow the mixture to boil for a further 10 minutes. Taste and season with salt and pepper as needed.
  8. Add the roasted cauliflower, butternut squash and stir into the curry. Cook for 1 more minute and turn the flame off.
  9. Top with coriander leaves


  • Increase the protein of this dish by adding paneer, or chicken.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
  • Cans of coconut milk are often found in the Asian or Mexican food aisle. These are typically not sweetened, and tend to include simply coconuts, water, and sometimes stabilisers such as guar gum. When we suggest tinned coconut milk, we assume 154 calories per 100ml.

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