Butternut Squash Curry With Pumpkin, Cauliflower, And Chickpeas

Vegetarian curry with butternut squash, pumpkin, chickpeas, and cauliflower. This curry is perfect for fall and winter.

This warming curry stew with roasted butternut squash, cauliflower, chickpeas and pumpkin is a cozy vegetarian, vegan, gluten free dinner recipe.

INGREDIENTS

CURRY -  Coconut oil -  Butternut squash -  Yellow onion -  Cauliflower florets -  Garlic -  Fresh ginger -  Curry powder -  Dash chili pepper -  Coconut milk

INSTRUCTIONS

Preheat oven to 400 degrees F. Place butternut squash cubes on a baking sheet and toss with 1 tablespoon coconut oil to coat. Roast for 30 minutes or until tender.

1:

Meanwhile, heat one tablespoon of coconut oil over medium heat in a large pot.

2:

Saute the onion until softened. Add the cauliflower, garlic, and ginger, and continue to sauté until cauliflower has begun to soften, being careful not to let the garlic burn.

3:

Add curry powder,  chili pepper, coconut milk, pumpkin, chickpeas, and roasted squash. Simmer over low heat for 10 minutes. Serve with rice or quinoa.

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