Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, butternut squash, cauliflower & chickpea curry. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Butternut squash, cauliflower & chickpea curry is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Butternut squash, cauliflower & chickpea curry is something that I have loved my whole life. They’re fine and they look fantastic.
The beauty of this roasted butternut squash and cauliflower salad is that it combines the simple comforts of roasted fall ingredients with fresh, crisp greens in the form of kale and baby spinach-all dressed in a delightfully bright lemon-honey vinaigrette. Cumin Roasted Cauliflower and Butternut Squash. So I started out with a vague plan to do a veggie side dish to go alongside my Yellow Split Pea and Spinach Dhal… to use up that half a butternut squash languishing at the back of my fridge and to add some extra interest to the dhal recipe.
To begin with this recipe, we have to prepare a few ingredients. You can have butternut squash, cauliflower & chickpea curry using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash, cauliflower & chickpea curry:
- Take 1 tbsp oil
- Make ready 1 onion, chopped
- Get 3 cloves garlic, minced
- Make ready 5 tbsp curry paste of choice (I used medium)
- Get 1 butternut squash, cut into chunks
- Get 1 cauliflower, cut into chunks
- Take 1 can chickpeas, drained
- Get 1 can coconut milk
- Prepare 300 ml water
- Prepare 100 g spinach
- Prepare 100 g frozen peas
- Prepare 30 g coriander
- Prepare Salt and pepper
Arrange the butternut slices in an overlapping pattern on top of the cauliflower. Add salt and purée the soup using a hand blender or blender. Ladle into soup bowls and sprinkle parsley flakes (if using). Toss with all other ingredients until well combined.
Steps 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
Toss the cauliflower and squash in oil and spread it out on a large oven tray. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Drain and place in a large bowl. Add remaining ingredients except Parmesan cheese, and beat with an electric mixer until smooth.
So that’s going to wrap this up with this exceptional food butternut squash, cauliflower & chickpea curry recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
