Name: Butternut Squash Curry With Pumpkin, Cauliflower, And Chickpeas Recipe
Total time: 50 min
Yield: 6
Cuisine: Asian

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Vegetarian curry with butternut squash, pumpkin, chickpeas, and cauliflower. This curry is perfect for fall and winter. This post was originally sponsored by got milk. The seemingly never-ending summer heat finally took a break. 

How to make Butternut Squash Curry With Pumpkin, Cauliflower, And Chickpeas Recipe

Marina Delio

Crawler

Asian

<p>Vegetarian curry with butternut squash, pumpkin, chickpeas, and cauliflower. This curry is perfect for fall and winter. This post was originally sponsored by got milk. The seemingly never-ending summer heat finally took a break. </p>

Coconut oil

Peeled and cubed butternut squash

Yellow Onion,  Diced

Small cauliflower florets

Cloves garlic,  minced or crushed

Fresh ginger grated

Heaping curry powder

Dash chili pepper

Coconut milk

Canned Pumpkin Puree

Chickpeas,  Drained And Rinsed

Cooked rice or quinoa

Sriracha Hot Sauce

Thai basil or cilantro

Pomegranate seeds

Chutney

Pumpkin seeds or peanuts

Preheat oven to 400 degrees f. Place butternut squash cubes on a baking sheet and toss with 1 tablespoon coconut oil to coat. Roast for 30 minutes or until tender.

step 1

Meanwhile, heat one tablespoon of coconut oil over medium heat in a large pot.

step 2

Saute the onion until softened. Add the cauliflower, garlic, and ginger, and continue to saut until cauliflower has begun to soften, being careful not to let the garlic burn. Add curry powder, chili pepper, coconut milk, pumpkin, chickpeas, and roasted squash. Simmer over low heat for 10 minutes. Serve with rice or quinoa. Top with your favorite toppings.

step 3

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