How to Make Perfect Butternut squash, cauliflower & chickpea curry

Hello everybody, it’s Gordon, welcome to my recipe site. Today, we’re going to prepare a special dish, butternut squash, cauliflower & chickpea curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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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’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Butternut squash, cauliflower & chickpea curry is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Make ready oil
2. Take onion, chopped
3. Get garlic, minced
4. Take curry paste of choice (I used medium)
5. Get butternut squash, cut into chunks
6. Get cauliflower, cut into chunks
7. Prepare chickpeas, drained
8. Make ready coconut milk
9. Prepare water
10. Get spinach
11. Prepare frozen peas
12. Make ready 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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