Jessica Gavin
I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
http://www.jessicagavin.com/
Delicious and fragrant Indian chickpea cauliflower butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk.
55MINS
$3.65
Ingredients
Servings
4
1 Tbsp
Vegetable Oil
or Ghee or Grape Seed Oil
1 cup
Chopped Yellow Onion
3 cloves
Garlic, minced
4 Tbsp
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)
(15.5 oz)
Chickpeas, drained
1 can
(13.5 oz)
(13.5 oz)
Coconut Milk
1 1/2 cups
Water
plus more as needed
1 tsp
as needed
Freshly Ground Black Pepper
4 cups
Fresh Baby Spinach
1 cup
1/2 cup
Fresh Cilantro Leaf
1 1/3 cups
Basmati Rice
4 cups cooked rice per 4 servings
Nutrition Per Serving
Calories
706
Fat
31.0 g
Protein
17.2 g
Carbs
95.0 g