Delicious and fragrant, this chickpea, cauliflower, and butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk. When served with steamed rice and flatbread, it's the perfect comfort food. Don’t be surprised if you sneak seconds or want to be the one who gets first dibs on leftovers.
Chickpea, Cauliflower, and Butternut Squash Curry [Vegan]
- 1 tablespoon vegetable oil or grapeseed oil
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 4 tablespoons curry paste
- 3 cups butternut squash, diced into 1/2-inch cubes
- 3 cups cauliflower florets, cut into small 1-inch pieces
- 1 15.5-ounce can chickpeas, drained
- 1 13.5-ounce can coconut milk
- 1 1/2 cups water, plus more if needed
- 4 ounces baby spinach, about 4 cups
- 1 cup frozen peas
- 1/2 cup cilantro leaves
- 1 teaspoon kosher salt, plus more as needed
- Black pepper freshly ground, plus more as needed
- 4 cups cooked basmati rice
- Naan (optional)
- Heat 1 tablespoon oil in a large, deep pan over medium heat. Add onions and garlic and sauté over medium-low heat for 10 minutes until soft and lightly colored.
- When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute. Add squash, cauliflower, chickpeas, coconut milk, and water. Bring to a boil, then reduce heat to low, and simmer covered for 35 minutes, or until the squash and cauliflower are tender, stirring occasionally.
- The curry should have slightly thickened, if the sauce is too thick, uncover and cook for a few minutes over medium heat to reduce the sauce or add a little more water if it's too thick to adjust the consistency. Taste the sauce and add more salt as desired. Season with pepper, as needed.
- Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.
- Serve with basmati rice and naan.