Chickpea Cauliflower Butternut Squash Curry

• Vegetarian

• Produce

  • 4 oz Baby spinach
  • 3 cups Butternut squash
  • 3 cups Cauliflower florets
  • 15 1/2 oz Chickpeas
  • 1/2 cup Cilantro, leaves
  • 3 cloves Garlic
  • 1 cup Peas, frozen
  • 1 cup Yellow onion

• Canned Goods

  • 13 1/2 oz Coconut milk
  • 4 tbsp Curry paste

• Pasta & Grains

  • 4 cups Basmati rice, Cooked

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Naan bread

• Liquids

  • 1 1/2 cups Water

Found on jessicagavin.com

Description

Directions

• Heat 1 tablespoon oil in a large deep pan over medium heat. Add onions and garlic, sauté over medium low heat for 10 minutes until soft and lightly colored.
• When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute. Add squash, cauliflower, chickpeas, coconut milk, and water. Bring to a boil, then reduce heat to low and simmer covered for 35 minutes, or until the squash and cauliflower are tender, stirring occasionally. The curry should have slightly thickened, if the sauce is too thick uncover and cook for a few minutes over medium heat to reduce the sauce or add a little more water if too thick to adjust the consistency. Taste the sauce and add more salt as desired. Season with pepper as needed.
• Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.
• Serve with basmati rice and naan bread, enjoy!

Nutrition