Butternut Cauliflower Coconut Curry Recipes

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BUTTERNUT-CAULIFLOWER-COCONUT CURRY



Butternut-Cauliflower-Coconut Curry image

A range of textures--crunchy peas, tender vegetables, and silky coconut broth--makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. From http://www.myrecipes.com/recipe/butternut-cauliflower-coconut-curry

Provided by EFW5279

Categories     Vegan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : Calories 332, Fat 12.1, SaturatedFat 1.7, Sodium 664.5, Carbohydrate 48.9, Fiber 9.7, Sugar 4.8, Protein 9.9

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