How to Prepare Perfect Butternut squash, cauliflower & chickpea curry

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash, cauliflower & chickpea curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Butternut squash, cauliflower & chickpea curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Butternut squash, cauliflower & chickpea curry is something which I have loved my whole life.

Toss with all other ingredients until well combined. All Reviews for Curried Butternut Squash and Cauliflower Soup. Deliciously simple and delightfully tasty, this vegetarian Butternut Squash, Cauliflower and Red Lentil Dhal is a great midweek meal, for when time is tight - it's also a fab recipe for using up any leftover. Butternut squash cauliflower casserole is delicious!

To begin with this recipe, we must first 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:

1. Take 1 tbsp oil
2. Get 1 onion, chopped
3. Make ready 3 cloves garlic, minced
4. Make ready 5 tbsp curry paste of choice (I used medium)
5. Prepare 1 butternut squash, cut into chunks
6. Get 1 cauliflower, cut into chunks
7. Get 1 can chickpeas, drained
8. Take 1 can coconut milk
9. Take 300 ml water
10. Take 100 g spinach
11. Make ready 100 g frozen peas
12. Make ready 30 g coriander
13. Take Salt and pepper

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Instructions to make Butternut squash, cauliflower & chickpea curry:

1. Heat the oil in a large pan. Add the onions and garlic, saute until soft and lightly coloured
2. 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.
3. Season with salt and pepper. Add the peas, spinach and coriander and cook until the spinach has wilted
4. Great served with pitta or naan bread or rice

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