February 7, 2017
Butternut Cauliflower Coconut Curry
Time: 40 mins
1 (15oz) can unsalted chickpeas, drained and rinsed
3 tbsp olive oil, divided
½ cup frozen green peas, thawed
¾ cup chopped yellow onion
2 tbsp minced fresh garlic
2 tbsp all-purpose flour
1 ½ tbsp curry powder
1 cup cubed and peeled butternut squash
1 cup fresh cauliflower florets
1 cup diced red potatoes
4 cups unsalted vegetable stock
1 tsp ground black pepper
½ tsp kosher salt
1 cup light coconut milk
Lime wedges (optional)
Preheat oven to 4500 F
Place chickpeas on a rimmed baking sheet and pat dry.
Add 1 tbsp oil to the chickpeas and toss to coat.
Spread chickpeas in an even layer and bake for 30 mins.
Add green peas to the baking sheet and bake at 4500F for 5 minutes, or until the chickpeas and green peas are crisp.
Heat a large Dutch oven over a medium heat and add 2 tbsp of oil.
Add onion and garlic and sauté for 5 minutes.
Add the flour and the curry powder and cook for 1 ½ minutes or until the flour begins to brown – stirring constantly.
Stir in the butternut squash, cauliflower and potatoes.
Add the vegetable stock, pepper and salt and bring to the boil over a medium-high heat.
Reduce the heat and simmer for 15-20 minutes or until the vegetables are tender.
Remove the pan from the heat and stir in the coconut milk.
Place approximately 1 ½ cups of the vegetable mixture in a bowl and top with about a third of a cup of chickpea mixture.
Serve with lime wedges if desired.
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