Chickpea Cauliflower Butternut Squash Curry Recipe; How to prepare this delicious recipe? What are the main ingredients required? Cooking time, important tips and more. Here is the best "Chickpea Cauliflower Butternut Squash Curry" recipe we have found so far.

Chickpea Cauliflower Butternut Squash Curry
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


  • 1 tablespoon vegetable oilghee or grape seed oil
  • 1 cup yellow onionchopped
  • 3 cloves garlicminced
  • 4 tablespoons curry pastePatak’s Mild Paste or similar recommended
  • 3 cups butternut squashdiced into ½-inch cubes
  • 3 cups cauliflower floretscut into small 1-inch sized pieces
  • 15 1/2 ounces chickpeasdrained, (1 can)
  • 13 1/2 ounces coconut milk(1 can)
  • 1 1/2 cups waterplus more as need
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 ounces baby spinachabout 4 cups
  • 1 cup peasfrozen
  • 1/2 cup cilantro leaves
  • 4 cups basmati ricecooked
  • naan bread(optional)


  1. Heat 1 tablespoon oil in a large deep pan over medium heat.
  2. Add onions and garlic, sauté over medium low heat for 10 minutes until soft and lightly colored.
  3. When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.
  4. Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.
  5. Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.
  6. Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.
  7. Serve with basmati rice and naan bread, enjoy!

Nutrition Facts

Calories 406                       Calories from Fat 72
                                                          % Daily Value*
Fat 8g                                                              12%
Saturated Fat 2g                                         10%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 940mg                                           39%
Potassium 608mg                                      17%
Carbohydrates 73g                                    24%
Fiber 12g                                                        48%
Sugar 11g                                                         12%
Protein 18g                                                    36%
Vitamin A 11000IU                                    220%
Vitamin C 174.1mg                                      211%
Calcium 120mg                                              12%
Iron 3.1mg                                                        17%
This recipe was featured on BestRecipeFinder.
View original post on Chickpea Cauliflower Butternut Squash Curry