Curry with Cauliflower, Chickpeas, and Butternut Squash

Savor the rich flavors of curry topped with crunchy peanuts and fresh cilantro. Serve it alongside fluffy rice for a hearty, wholesome meal that’s as satisfying as it is nutritious.

  • 1 tbs Olive oil
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 1 tbs Ginger, grated
  • 1 tbs Curry powder
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Cayenne pepper (optional, for added heat)
  • 1 small Butternut squash, peeled, seeded and diced
  • 1 small head Cauliflower, cut into florets
  • 1 can (15 oz) Chickpeas, drained and rinsed
  • 1 can (14 oz) Coconut milk
  • 1 cup Vegetable broth
  • 1/4 cup Peanuts, chopped (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste
  • Cooked rice, for serving

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook about 3-5 minutes until softened.

2. Stir in the minced garlic and grated ginger and cook for another two minutes.

3. Add the curry powder, cumin, coriander, turmeric and cayenne pepper. Stir to coat onions.

4. Add butternut squash, cauliflower florets and chickpeas to the pot. Stir to combine.

5. Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low. Cover and let it cook for about 20-25 minutes, or until the vegetables are tender.

6. Season with salt and pepper to taste.

7. To serve, ladle the curry over cooked rice. Garnish as desired.

Serves 4 | Time to Table 45 mins