BUTTERNUT-CAULIFLOWER-COCONUT CURRY

Butternut-Cauliflower-Coconut Curry image

Provided by EFW5279

Categories Vegan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

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)

Steps:

Preheat oven to 450°F.
Place chickpeas on a rimmed baking sheet; pat dry.
Add 1 tablespoon oil to chickpeas; toss to coat.
Spread chickpeas in an even layer on pan.
Bake at 450°F for 30 minutes.
Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.
Heat a large Dutch oven over medium.
Add remaining 2 tablespoons oil; swirl to coat.
Add onion and garlic; sauté 5 minutes.
Add flour and curry powder.
Cook 1 1/2 minutes or until flour begins to brown, stirring constantly.
Stir in butternut squash, cauliflower, and potatoes.
Add vegetable stock, pepper, and salt; bring to a boil over medium-high.
Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
Remove pan from heat; stir in coconut milk.
Place about 1 1/2 cups vegetable mixture in each of 4 bowls.
Top each serving with about 1/3 cup chickpea mixture.
Serve with lime wedges, if desired.