Chickpea Cauliflower Butternut Squash Curry

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Vegetable Oil

or Ghee or Grape Seed Oil

1 cup

Chopped Yellow Onions

3 cloves

Garlic , minced

1/4 cup

Curry Paste

or Patak's Mild Paste

3 cups

Butternut Squash

diced into 1/2-inch cubes

3 cups

Cauliflower Florets

cut into 1-inch sized pieces

1 can
(15.5 oz)

Chickpeas , drained

1 can
(13.5 oz)

Coconut Milk

1 1/2 cups

Water

plus more as needed

1 tsp

Kosher Salt

1/4 tsp

Freshly Ground Black Pepper

4 cups

Fresh Baby Spinach

1 cup

Frozen Green Peas

1/2 cup

Fresh Cilantro Leaves

1 1/3 cups

Basmati Rice

4 cups cooked rice per 4 servings

Cooking Instructions

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