Butternut Cauliflower Coconut Curry
Tasty, sweet and little spicy; this vegan curry is a wholesome, aromatic meal.
Ingredients
- 1 can unsalted chickpeas rinsed and drained
- 3 tbsp olive oil divided
- 1/2 cup frozen green peas thawed
- 3/4 cup yellow onion chopped
- 2 tbsp flour all-purpose
- 1 1/2 tbsp curry powder
- 1 cup butternut squash cubed and peeled
- 1 cup fresh cauliflower florets
- 1 cup diced red potatoes
- 4 cups unsalted vegetable stock
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 cup light coconut milk
- lime wedges optional
Instructions
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Preheat oven to 450°F.
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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 the 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.
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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.
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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.
