Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium yellow or white onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 3 cups butternut squash, diced
- 3 cups cauliflower florets
- 1 large yellow or orange bell pepper, diced
- 1.5 cups carrots, sliced
- 1 15–ounce can chickpeas/garbanzo beans, rinsed and drained
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 2 cups low-sodium vegetable broth
- 2 cups cherry tomatoes
- 1 large handful fresh spinach, chopped
- Cilantro, chopped, for garnish (optional)
- Lemon, sliced, for garnish (optional)
Instructions
- In a Dutch oven, heat extra virgin olive oil over medium heat and saute onions until softened, about 3 minutes. Add garlic and ginger and saute until fragrant, about 30 seconds. Add the next 5 ingredients (butternut squash, cauliflower, bell pepper, carrots, chickpeas) and stir for about 10 minutes, until vegetables begin to soften.
- Stir in the next five ingredients (spices) until fragrant, about 30 seconds. Stir in broth and bring to a boil. Cover, reduce heat to low and simmer for about 30 minutes.
- When vegetables have softened, add tomatoes and spinach and cook, uncovered, for 5 minutes.
- Divide curry into six equal servings. Garnish with cilantro and a squeeze of fresh lemon, if desired. Serve over a side of rice or this Quick and Easy Herbed Couscous.
Notes
- Frozen butternut squash and cauliflower may be used in this recipe. Reduce cooking time in Step 2 to 20 minutes to avoid mushy vegetables.
- No-salt diced, canned tomatoes may be substituted for cherry tomatoes. Reduce broth to 1.5 cups if you do not wish to drain the canned tomatoes of their juices.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Mediterranean Inspired