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, red 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 or water
- 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 the oil over medium heat and sauté the onions until softened, about 3 minutes. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
- Add the next 5 ingredients (butternut squash, cauliflower, bell pepper, carrots, chickpeas) and stir occasionally for about 10 minutes, until vegetables begin to soften.
- Add the next five ingredients (spices) and stir until fragrant, about 30 seconds. Stir in the broth and bring it to a boil. Cover, reduce the heat to low and simmer for about 30 minutes.
- When the vegetables have softened, add the tomatoes and spinach and cook, uncovered, for 5 minutes.
- Divide the 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 the cooking time in Step 2 to 20 minutes to avoid mushy vegetables.
- No-salt diced, canned tomatoes may be substituted for cherry tomatoes. Reduce the 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: Main Dishes
- Method: Stovetop
- Cuisine: Mediterranean Inspired
- Diet: Vegetarian
