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Butternut-Cauliflower-Coconut Curry

Photo: Jennifer Causey
Yield

Serves 4

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.

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)

Nutrition Information

  • calories 358
  • fat 14.6 g
  • satfat 4.4 g
  • monofat 7.5 g
  • polyfat 1.2 g
  • protein 12 g
  • carbohydrate 49 g
  • fiber 9 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 557 mg
  • calcium 117 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  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.