Recipe of Homemade Butternut squash, cauliflower & chickpea curry

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butternut squash, cauliflower & chickpea curry. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook butternut squash, cauliflower & chickpea curry using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Butternut squash, cauliflower & chickpea curry:

1. Prepare 1 tbsp oil
2. Prepare 1 onion, chopped
3. Make ready 3 cloves garlic, minced
4. Prepare 5 tbsp curry paste of choice (I used medium)
5. Prepare 1 butternut squash, cut into chunks
6. Take 1 cauliflower, cut into chunks
7. Take 1 can chickpeas, drained
8. Get 1 can coconut milk
9. Prepare 300 ml water
10. Prepare 100 g spinach
11. Get 100 g frozen peas
12. Prepare 30 g coriander
13. Prepare Salt and pepper

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Instructions to make Butternut squash, cauliflower & chickpea curry:

1. Heat the oil in a large pan. Add the onions and garlic, saute until soft and lightly coloured
2. Once the onions are tender, add the curry paste and stir through for a minute or so. Then add the squash, cauliflower, chickpeas, coconut milk and water. Bring to the boil, then reduce the heat and simmer until the cauliflower and squash are tender.
3. Season with salt and pepper. Add the peas, spinach and coriander and cook until the spinach has wilted
4. Great served with pitta or naan bread or rice

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