Butternut-Cauliflower-Coconut Curry - cooking recipe

Ingredients
    1 (15 ounce) can unsalted chickpeas, rinsed and drained
    3 tablespoons olive oil, divided
    1/2 cup frozen green pea, 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 floret
    1 cup diced red potatoes
    4 cups unsalted vegetable stock
    1 teaspoon fresh ground black pepper
    1/2 teaspoon kosher salt
    1 cup light coconut milk
    lime wedge (optional)
Preparation
    Preheat oven to 450\u00b0F.
    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\u00b0F for 30 minutes.
    Add green peas to pan; bake at 450\u00b0F for 5 minutes or until chickpeas and green peas are crisp.
    Heat a large Dutch oven over medium.
    Add remaining 2 tablespoons oil; swirl to coat.
    Add onion and garlic; saute 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.
    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.

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