Butternut Cauliflower Coconut Curry

Combine butternut squash with curry and coconut for a fall Asian meal!

What You Need:

  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • 3 tablespoons olive oil, divided
  • 1/2 cup frozen green peas, thawed
  • 3/4 cup chopped yellow onion
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons curry powder
  • 1 cup cubed peeled butternut squash
  • 1 cup fresh cauliflower florets
  • 1 cup diced red potatoes
  • 4 cups unsalted vegetable stock
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup light coconut milk
  • Lime wedges (optional)

Instructions

Step 1

Preheat oven to 450°F.

Step 2

Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.

Step 3

Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.

Step 4

Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.

Enjoy!!

*Recipe Source: https://www.cookinglight.com/recipes/butternut-cauliflower-coconut-curry

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