Coconut Curried Cauliflower and Butternut Squash
This is a fragrant one-pot meal infused with the full sweet flavors of curry, squash, and coconut milk. Butternut squash is plentiful in the fall and sometimes you can find it already peeled and diced in most grocery stores.
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4
Ingredients
- 1 Coconut Curry Starter Pack
- 1 1/2 cups lite coconut milk
- 1 onion, diced
- 3 cups of butternut squash in 1” cubes
- 1 small head cauliflower, cut into small florets
- 15-ounce can chickpeas, drained and rinsed
- 1 cup frozen peas
- ½ teaspoon salt or to taste
- Cooked brown rice or whole-grain pasta
- Chopped fresh cilantro for serving
- Lime wedges, for serving
Directions
- In a high-speed blender, add 1½ cups of lite coconut milk and the Coconut Curry Starter Pack and blend until smooth and creamy.
- Add the blended curry sauce, onion, squash, cauliflower, and chickpeas to a large skillet. Cook over medium heat until the vegetables and squash are tender, 10-15 minutes. Add the frozen peas and salt to taste.
- Serve over rice or pasta, garnished with cilantro and lime wedges.
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