Butternut-Cauliflower-Coconut Curry

• Vegan

• Produce

  • 1 cup Butternut squash
  • 1 cup Cauliflower florets, fresh
  • 1 (15-oz. can Chickpeas, unsalted
  • 2 tbsp Garlic, fresh
  • 1/2 cup Green peas, frozen
  • 1 Lime
  • 1 cup Red potatoes
  • 3/4 cup Yellow onion

• Canned Goods

  • 1 cup Coconut milk, light
  • 4 cups Vegetable stock, unsalted

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp Black pepper, freshly ground
  • 1 1/2 tbsp Curry powder
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on cookinglight.com

Description

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.