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Preheat your oven to 400 degrees. First thing, get the squash in the oven. After cutting off the stem, cut squash in half from top to bottom. Scoop out the seeds. (We recommend roasting the whole squash, though you only need half of it. The other half will keep well in the fridge.) Place the squash cut side down on a cookie sheet and pop it into the oven. Toss the cauliflower with two Tbsp of olive oil, salt and pepper. Spread in a single layer in a baking dish and put in the oven. The squash will take about 25-30 minutes and the cauliflower a bit less. While they are roasting, begin the stew.
In a medium soup pot, heat a Tbsp of olive oil over medium heat. Add the onions and season with salt and pepper. Cook for three minutes or so; then add the curry powder, garlic and ginger. Cook 30 seconds more; then add coconut milk. When squash and cauliflower are fork tender, remove from oven. Add the cauliflower directly to the pot. Let the squash cool for a few minutes. The skin of the squash will come off easily. Cut the squash into 1” pieces; then also add. Let the stew simmer for another ten minutes. Taste and adjust the seasoning. Serve with cilantro and pumpkin seeds.