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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, butternut squash, cauliflower & chickpea curry. It is one of my favorites. 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 popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. 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. Cauliflower And Roasted Butternut Squash Soup.

To begin with this particular recipe, we have to prepare a few ingredients. You can have butternut squash, cauliflower & chickpea curry using 13 ingredients and 4 steps. Here is how you cook that.

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

Toss with all other ingredients until well combined. This butternut cauliflower soup is so super versatile, so deck it out with your favorite extras to I loved using frozen butternut squash and frozen cauliflower! Thanks for sharing this great recipe ? Heat butter in large pot or Dutch oven over medium heat.

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

Thanks for sharing this great recipe ? Heat butter in large pot or Dutch oven over medium heat. 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. Roasted Cauliflower & Butternut Squash Soup, Cumin Roasted Cauliflower And Butternut Squash (vegan), Gluten Free Penne With Roasted Cauliflower. Looking for a vegetarian option for your next Taco Tuesday night?

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