“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”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Place chickpeas on a rimmed baking sheet; pat dry.
  3. Add 1 tablespoon oil to chickpeas; toss to coat.
  4. Spread chickpeas in an even layer on pan.
  5. Bake at 450°F for 30 minutes.
  6. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.
  7. Heat a large Dutch oven over medium.
  8. Add remaining 2 tablespoons oil; swirl to coat.
  9. Add onion and garlic; sauté 5 minutes.
  10. Add flour and curry powder.
  11. Cook 1 1/2 minutes or until flour begins to brown, stirring constantly.
  12. Stir in butternut squash, cauliflower, and potatoes.
  13. Add vegetable stock, pepper, and salt; bring to a boil over medium-high.
  14. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
  15. Remove pan from heat; stir in coconut milk.
  16. Place about 1 1/2 cups vegetable mixture in each of 4 bowls.
  17. Top each serving with about 1/3 cup chickpea mixture.
  18. Serve with lime wedges, if desired.

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