Butternut Cauliflower Coconut Curry Is The Ultimate Autumn Comfort Food Dish

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Store in an airtight container for three days. To speed up prep, look for pre-cut cauliflower florets in your grocery store’s produce section. Even if you have to prep the cauliflower and cut your own florets, you will only add about five minutes to a 40-minute meatless main.

butternut-cauliflower-coconut curry

YIELD: Serves 4

INGREDIENTS

  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • 3 tablespoons olive oil, divided
  • 1/2 cup frozen green peas, thawed
  • 3/4 cup chopped yellow onion
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons curry powder
  • 1 cup cubed peeled butternut squash
  • 1 cup fresh cauliflower florets
  • 1 cup diced red potatoes
  • 4 cups unsalted vegetable stock
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup light coconut milk
  • Lime wedges (optional)

 

PREPARATION

1. Preheat oven to 450°F.

2. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.

3. Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.

4. Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.

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