"This easy cauliflower and chickpea curry is packed with butternut squash, tomatoes, and hearty chickpeas! Flavored with classic curry spices and accented with the sweet flavors of coconut milk, this curry would be perfect draped over a bed of rice."
Easy Cauliflower and Chickpea Curry with Squash and Tomatoes
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 1 1/2 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric powder
- 14 ounce can diced tomatoes
- 1/2 head cauliflower
- 1 1/2 cups butternut squash, peeled and cubed
- 14 ounce can coconut milk
- 1/2 cup vegetable broth
- 1/2 cup cherry tomatoes, halved
- 14 ounce can chickpeas, drained and rinsed
- 1/2 lime
- 1 handful of cilantro or parsley, chopped, fresh for garnish
Method
Step 1
Heat a tablespoon of olive oil in a large pan over medium heat. Add chopped onions and chopped garlic and sauté until the onions are softened.
Step 2
Add spices and cook for around 20 seconds, stirring constantly.
Step 3
Add the canned tomatoes, stir and let cook for a few minutes.
Step 4
Add cauliflower florets and diced butternut squash to the pan.
Step 5
Add the coconut milk and vegetable broth, and cook with a lid on, for about 15-20 minutes (or until the squash is soft.
Step 6
Add chickpeas and halved cherry tomatoes. Cook for a further 5 minutes. Add salt and pepper to taste.
Step 7
Garnish with fresh cilantro or parsley.