Butternut-Cauliflower-Coconut Curry Recipe

Name: Butternut-Cauliflower-Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can unsalted chickpeas, rinsed and drained; 3 tablespoons olive oil, divided; 1/2 cup frozen green pea, thawed; 3/4 cup chopped yellow onion; 2 tablespoons minced fresh garlic; 2 tablespoons all-purpose flour; 1 1/2 tablespoons curry powder; 1 cup cubed peeled butternut squash; 1 cup fresh cauliflower floret; 1 cup diced red potatoes; 4 cups unsalted vegetable stock; 1 teaspoon fresh ground black pepper; 1/2 teaspoon kosher salt; 1 cup light coconut milk; lime wedge (optional)

Servings: persons

1 (15 ounce) can unsalted chickpeas, rinsed and drained
3 tablespoons olive oil, divided
1/2 cup frozen green pea, thawed
3/4 cup chopped yellow onion
2 tablespoons minced fresh garlic
2 tablespoons all-purpose flour
1 1/2 tablespoons curry powder
1 cup cubed peeled butternut squash
1 cup fresh cauliflower floret
1 cup diced red potatoes
4 cups unsalted vegetable stock
1 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1 cup light coconut milk
lime wedge (optional)

1
Preheat oven to 450u00b0F.
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 450u00b0F for 30 minutes.
6
Add green peas to pan; bake at 450u00b0F 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; saute 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.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (15 ounce) can unsalted chickpeas, rinsed and drained, 3 tablespoons olive oil, divided, 1/2 cup frozen green pea, thawed, 3/4 cup chopped yellow onion, and more.

Yes, Butternut-Cauliflower-Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut-Cauliflower-Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions