Butternut Cauliflower Coconut Curry Recipes

Steps:

• Preheat oven to 450°F.
• 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.
• 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.
• 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.

Steps:

• In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.