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We hope you got insight from reading it, now let’s go back to butternut squash, cauliflower & chickpea curry recipe. You can have butternut squash, cauliflower & chickpea curry using 13 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Butternut squash, cauliflower & chickpea curry:
- Take 1 tbsp oil
- Prepare 1 onion, chopped
- Provide 3 cloves garlic, minced
- Use 5 tbsp curry paste of choice (I used medium)
- Use 1 butternut squash, cut into chunks
- Provide 1 cauliflower, cut into chunks
- Prepare 1 can chickpeas, drained
- Provide 1 can coconut milk
- You need 300 ml water
- You need 100 g spinach
- Take 100 g frozen peas
- Prepare 30 g coriander
- You need Salt and pepper
Instructions to make Butternut squash, cauliflower & chickpea curry:
- Heat the oil in a large pan. Add the onions and garlic, saute until soft and lightly coloured
- 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.
- Season with salt and pepper. Add the peas, spinach and coriander and cook until the spinach has wilted
- Great served with pitta or naan bread or rice
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