Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butternut squash, cauliflower & chickpea curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Butternut squash, cauliflower & chickpea curry is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Butternut squash, cauliflower & chickpea curry is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have butternut squash, cauliflower & chickpea curry using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut squash, cauliflower & chickpea curry:
- Prepare oil
- Get onion, chopped
- Make ready garlic, minced
- Prepare curry paste of choice (I used medium)
- Prepare butternut squash, cut into chunks
- Get cauliflower, cut into chunks
- Take chickpeas, drained
- Prepare coconut milk
- Prepare water
- Make ready spinach
- Take frozen peas
- Get coriander
- Prepare 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.
Instructions to make Butternut squash, cauliflower & chickpea curry:
- Heat the oil in a large pan. Add the onions and garlic, saute until soft and lightly coloured
- 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.
- Season with salt and pepper. Add the peas, spinach and coriander and cook until the spinach has wilted
- 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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