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Cauliflower and Butternut Curry with Baked Chickpeas


Cauliflower and Butternut Curry with Baked Chickpeas

Serves: 4

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
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Rated by: 5 members

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Cauliflower and butternut squash are a great combination, especially when cooked in a broth lightly flavored with curry and coconut. Baked chickpeas sprinkled on top add a nice crunch.

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Ingredients:

1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium chickpeas, drained
1 large yellow onion, chopped
3 cloves garlic, chopped
1 1/2 tablespoons curry powder
1 tablespoon arrowroot powder
3 cups cubed butternut squash
1 head cauliflower, cut into florets
3 cups no-salt-added or low sodium vegetable broth
1/4 teaspoon ground black pepper, or to taste
1/2 cup frozen green peas, thawed
1 cup water
1/2 cup unsweetened shredded coconut

Instructions:

Preheat oven to 350 degrees F. Place chickpeas on a lightly oiled or parchment paper lined baking sheet and bake for 40-45 minutes or until crispy, stirring occasionally.

In a large dutch oven, heat 2-3 tablespoons of water and water saute onions and garlic until tender. Add curry powder and arrowroot powder and cook for one minute. Stir in butternut squash, cauliflower, vegetable broth and black pepper. Bring to a boil, reduce heat to medium-low and simmer for 15-20 minutes or until vegetables are tender. Add green peas.

Add water and shredded coconut to a high-powered blender and blend on high until smooth and creamy. Add to the curry and bring to a simmer.

Serve topped with baked chickpeas.

Note: If desired, serve with an intact whole grain such as quinoa, bulgar, farro or freekeh.

Calories 319; Protein 12 g; Carbohydrates 51 g; Sugars 12 g; Total Fat 9.9 g; Saturated Fat 6.9 g; Cholesterol 0 mg; Sodium 165 mg; Fiber 14.1 g; Beta-Carotene 4543 ug; Vitamin C 105 mg; Calcium 165 mg; Iron 4.9 mg; Folate 242 ug; Magnesium 115 mg; Potassium 1196 mg; Zinc 2.1 mg; Selenium 7 ug

Comments (3):

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juliejaco

03/18/2017 10:36 PM

Rated this recipe:

Made this tonight and added 1/4 cup raisins in with the coconut and water mixture. I was very generous with the black pepper as we like our curry spicy. Served it with Quinoa and it was delicious! I will make it again!

raraz

04/17/2017 05:50 PM

Rated this recipe: (no rating)

Made this tonight and it was absolutely delicious.   It will be made regularly here.

Laury

04/30/2017 04:48 PM

Rated this recipe:

My absolute favorite Indian recipe on this site so far! Delicious!! I made it exactly as written except I substituted 1 cup light coconut milk for the coconut and water blend. Next time I will simplify and just add the chick peas to the stew without toasting.