Butternut-Cauliflower-Coconut Curry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 450°F.
  • 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°F for 30 minutes.
  • Add green peas to pan; bake at 450°F 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; sauté 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.
Advertisement