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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, butternut squash, cauliflower & chickpea curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Butternut squash, cauliflower & chickpea curry is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Butternut squash, cauliflower & chickpea curry is something that I’ve loved my entire 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 begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Make ready 1 tbsp oil
  2. Make ready 1 onion, chopped
  3. Get 3 cloves garlic, minced
  4. Get 5 tbsp curry paste of choice (I used medium)
  5. Take 1 butternut squash, cut into chunks
  6. Get 1 cauliflower, cut into chunks
  7. Make ready 1 can chickpeas, drained
  8. Take 1 can coconut milk
  9. Get 300 ml water
  10. Make ready 100 g spinach
  11. Get 100 g frozen peas
  12. Get 30 g coriander
  13. Get 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.

Steps 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. Butternut squash slices are layered with a creamy cauliflower sauce for a healthier version of gratin that skips the dairy. First the creamy sauce is made, with some ever-useful cauliflower as the base. 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. Learn how to make this hearty vegan dinner idea.

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