Cauliflower and Butternut Curry with Baked Chickpeas

Name: Cauliflower and Butternut Curry with Baked Chickpeas
Yield: 4
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

By: www.DrFuhrman.com

by 19 members

G - BOMBS

Category: Main Dishes - Vegan

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.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (14)

Serves 4

Ingredients

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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, combine onions, garlic, curry powder, arrowroot powder, 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.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

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

My Rating:
(click on a star to select your rating)

elliet

05/24/2023 06:40 AM

Rated this recipe:

Really enjoyed this and simple to make. Didn't roast the chickpeas and like some others used a can of coconut milk as I made it for my non nutritarian 83yr old father who doesn't like chickpeas and is going through chemo. He hasn't tried it yet, need to travel 3hrs each way to visit him. But full of good things to help him through and I know he'll eat it. When I make it again, which I will, because it's delicious, I'll follow the recipe exactly for just me

Armin2020

11/13/2022 02:41 PM

Rated this recipe: (no rating)

I thought this recipe was very bland even after adding extra spices and adding cumin.

rosekathleen

12/27/2020 06:17 PM

Rated this recipe:

This is a favorite! So easy and perfect just like it is.

NIna11

02/01/2020 11:37 PM

Rated this recipe: (no rating)

Made this tonight...came out really good! The chickpeas didn't really roast up crunchy though, not sure I cooked them long enough, so they got thrown in and mixed in. Then, I used bagged roasted chickpeas on top for the topping...delicious!

This comment was last edited on 02/01/2020 11:37 PM

oct94753frnb

09/20/2019 01:49 PM

Rated this recipe: (no rating)

Just finished making it and eating it. My husband and I agree, this one is a keeper. I followed the recipe exactly; just added a touch of turmeric. Colleen M.

clarekit

11/22/2018 06:31 AM

Rated this recipe: (no rating)

Really liked this curry. Next time I will try a different curry blend to add to my dishes. I think this one has capacity to be quite versatile if you vary the curry mix.

This comment was last edited on 11/22/2018 06:31 AM

savednsure

09/08/2018 06:05 PM

Rated this recipe:

Our entire family LOVED this dish. Indian food is a favorite, and this was very flavorful. The only problem was that there wasn't enough left over, so I am making it again, just two days later. Our daughter made it for us originally, and added garam masala as well.This time we are simplifying by adding the chickpeas to the cooking vegetables. We didn't mind them baked, but also agree that they will be just as good unbaked and added to the pot. I am also adding canned coconut milk this time around. We served it with a mixture of black and purple sticky rice. Definitely a five-star rating.

WiderChange

05/29/2018 10:09 PM

Rated this recipe:

This is a new favorite in our household. I made it according to the recipe without any tweaks or substitutions (What?!? I never do that!). I served it over some brown rice and with a big green salad. My husband promised me he wouldn't do this if we were in a restaurant, but since we're at home and it's so good, he LICKED THE PLATE! Don't tell him I told you all.

SkippyOne

04/30/2018 04:00 PM

Rated this recipe:

This is a nice spicy curry, and quick and easy to make. I think it really makes 6 servings, not 4. My tweaks: I didn't bother to toast the garbanzo beans, put in a cup of peas instead of a 1/2 cup, used frozen butternut squash, added garam masala and hot curry powder, used lite coconut milk (1 can), and added four chopped Medjool dates for some sweetness.

This comment was last edited on 04/30/2018 04:01 PM

jbMac

04/15/2018 05:14 PM

Rated this recipe:

WOW! Excellent flavors. Made as directed. Served with farro. Ended up just mixing the cooked farro with the stew. I thought the baked chickpeas and farro added great texture to the dish.

Eveleaf

02/13/2018 04:10 PM

Rated this recipe:

Really wonderful! I made a few minor changes (did not bake the chickpeas, added 1 T garam masala, used canned coconut milk instead of the blended coconut + water). My husband and I both enjoyed it and want to make it again often. We especially enjoyed the use of cauliflower and butternut squash, since we don't normally eat those vegetables often. I ate mine over quinoa, but my husband loved his alone like a stew.

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.

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.

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!

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Cauliflower and Butternut Curry with Baked Chickpeas

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