Butternut squash, cauliflower & chickpea curry
Butternut squash, cauliflower & chickpea curry

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut squash, cauliflower & chickpea curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Butternut squash, cauliflower & chickpea curry is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Butternut squash, cauliflower & chickpea curry is something that I have loved my whole life.

Delicious and fragrant Indian chickpea cauliflower butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk. The secret to making vegetables shine.

To get started with this particular recipe, we must prepare a few components. You can have butternut squash, cauliflower & chickpea curry using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash, cauliflower & chickpea curry:
  1. Take 1 tbsp oil
  2. Prepare 1 onion, chopped
  3. Take 3 cloves garlic, minced
  4. Make ready 5 tbsp curry paste of choice (I used medium)
  5. Get 1 butternut squash, cut into chunks
  6. Take 1 cauliflower, cut into chunks
  7. Make ready 1 can chickpeas, drained
  8. Take 1 can coconut milk
  9. Prepare 300 ml water
  10. Get 100 g spinach
  11. Make ready 100 g frozen peas
  12. Make ready 30 g coriander
  13. Prepare Salt and pepper

This post may contain affiliate links or Cauliflower and butternut squash soup perfect for a winter night. Grab a spoon and some bread. Stir in the large chunks of squash and the cauliflower until coated with the spices. Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine.

Instructions to make Butternut squash, cauliflower & chickpea curry:
  1. Heat the oil in a large pan. Add the onions and garlic, saute until soft and lightly coloured
  2. Once the onions are tender, add the curry paste and stir through for a minute or so. Then add the squash, cauliflower, chickpeas, coconut milk and water. Bring to the boil, then reduce the heat and simmer until the cauliflower and squash are tender.
  3. Season with salt and pepper. Add the peas, spinach and coriander and cook until the spinach has wilted
  4. Great served with pitta or naan bread or rice

The butternut squash and cauliflower in these easy layered enchiladas are frozen and don't need to be thawed, making this a healthy and quick dinner. Learn how to make this hearty vegan dinner idea. Indulge on the creaminess of the butternut squash gratin, and savor the cauliflower cooked to perfection. From the cauliflower Alfredo sauce to the butternut squash noodles, there's no shame in taking This pasta-like recipe is carb-free thanks to butternut squash noodles and cauliflower Alfredo. Butternut squash slices are layered with a creamy cauliflower sauce for a healthier version of gratin that skips the dairy.

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