Butternut-Cauliflower-Coconut Curry

A range of textures–crunchy peas, tender vegetables, and silky coconut broth–makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.

Preparation time

  • Yield Serves 4


  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • 3 tablespoons olive oil, divided
  • 1/2 cup frozen green peas, thawed
  • 3/4 cup chopped yellow onion
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons curry powder
  • 1 cup cubed peeled butternut squash
  • 1 cup fresh cauliflower florets
  • 1 cup diced red potatoes
  • 4 cups unsalted vegetable stock
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup light coconut milk
  • Lime wedges (optional)


  1. Preheat oven to 450°F.
  2. 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.
  3. 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 to 20 minutes or until vegetables are tender.
  4. 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.

Source: myrecipes.com