Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash, cauliflower & chickpea curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Butternut squash, cauliflower & chickpea curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Butternut squash, cauliflower & chickpea curry is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook butternut squash, cauliflower & chickpea curry using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Butternut squash, cauliflower & chickpea curry:
- Get 1 tbsp oil
- Take 1 onion, chopped
- Get 3 cloves garlic, minced
- Get 5 tbsp curry paste of choice (I used medium)
- Prepare 1 butternut squash, cut into chunks
- Get 1 cauliflower, cut into chunks
- Make ready 1 can chickpeas, drained
- Make ready 1 can coconut milk
- Make ready 300 ml water
- Prepare 100 g spinach
- Prepare 100 g frozen peas
- Prepare 30 g coriander
- Get 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.
Instructions 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 is going to wrap this up for this special food butternut squash, cauliflower & chickpea curry recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
