Chickpea Cauliflower Butternut Squash Curry Recipe
Ingredients 1 tablespoon vegetable oil, ghee or grape seed oil 1 cup yellow onion, chopped 3 cloves garlic, minced 4 tablespoons curry paste, Patak’s Mild Paste or similar recommended 3 cups butternut squash, diced into ½-inch cubes 3 cups cauliflower florets, cut into small 1-inch sized pieces 15 1/2 ounces chickpeas, drained, (1 can) 13 1/2 ounces coconut milk, (1 can) 1 1/2 cups water, plus more as need 1 teaspoon kosher salt 1/4 teaspoon black pepper 4 ounces baby spinach, about 4 cups 1 cup peas, frozen 1/2 cup cilantro leaves 4 cups basmati rice, cooked … Read more
