Steps to Prepare Speedy Butternut squash, cauliflower & chickpea curry

Hey everyone, it is Gordon, welcome to our recipe page. Today, I will show you a way to prepare a special dish, butternut squash, cauliflower & chickpea curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Butternut squash, cauliflower & chickpea curry is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Butternut squash, cauliflower & chickpea curry is something that I have loved my entire life.

Toss with all other ingredients until well combined. All Reviews for Curried Butternut Squash and Cauliflower Soup. Deliciously simple and delightfully tasty, this vegetarian Butternut Squash, Cauliflower and Red Lentil Dhal is a great midweek meal, for when time is tight - it's also a fab recipe for using up any leftover. Butternut squash cauliflower casserole is delicious!

To get started with this particular recipe, we must first prepare a few components. You can cook butternut squash, cauliflower & chickpea curry using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Butternut squash, cauliflower & chickpea curry:

1. Prepare oil
2. Take onion, chopped
3. Get garlic, minced
4. Get curry paste of choice (I used medium)
5. Make ready butternut squash, cut into chunks
6. Make ready cauliflower, cut into chunks
7. Get chickpeas, drained
8. Take coconut milk
9. Prepare water
10. Get spinach
11. Prepare frozen peas
12. Take coriander
13. Get Salt and pepper

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Steps to make Butternut squash, cauliflower & chickpea curry:

1. Heat the oil in a large pan. Add the onions and garlic, saute until soft and lightly coloured
2. Once the onions are tender, add the curry paste and stir through for a minute or so. Then add the squash, cauliflower, chickpeas, coconut milk and water. Bring to the boil, then reduce the heat and simmer until the cauliflower and squash are tender.
3. Season with salt and pepper. Add the peas, spinach and coriander and cook until the spinach has wilted
4. Great served with pitta or naan bread or rice

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