Zimmy's Nook

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curry

Roasted Butternut Squash, Cauliflower & Chickpea Curry

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A top down image of Roasted Butternut Squash, Cauliflower and Chickpea Curry. The curry and rice are in separate posts and there are two bowls filled with curry and topped with pomegranate arils, chickpeas, onions and cilantro as well as naan bread.

Roasted Butternut Squash, Cauliflower and Chickpea Curry.

Taking full advantage of the seasonal produce this time of year! This meal is flavour packed, creamy, satisfying, vegetarian comfort food. It tastes great and it’s good for you! The leftovers may even be better than the initial meal as the flavours continue to combine, so plan to have leftovers!

Roasted Butternut Squash, Cauliflower and Chickpea Curry.

This meal is flavour packed, creamy, satisfying, vegetarian comfort food. It tastes great and it’s good for you! The leftovers may even be better than the initial meal as the flavours continue to combine, so plan to have leftovers!
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Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Appetizer, Main Course, Soup
Cuisine Mediterranean
Servings 5 – 6 people

Ingredients
  

  • 1 butternut squash, peeled and seeded, diced into 3/4 inch (2 cm) cubes about 1 1/2 pounds/608 g
  • 1 small head of cauliflower, cut in 1 1/2 inch (4 cm) florets about 1 pound/454 g
  • 1 pound new potatoes, cut into 1 inch (2.5 cm) cubes 454 g
  • 6 tablespoon olive oil divided 2/2/2 tbsp
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, grated 5 cm x 1 inch (2.5 cm)
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon hot chilli powder
  • 1/4 teaspoon turmeric
  • 1 can diced tomatoes 13.5 oz/400 ml
  • 1 can coconut milk 13.5 oz/400 ml
  • 8 oz vegetable stock 240 ml
  • 1 can chickpeas 13.5 oz/398 ml
  • 8 oz green beans, washed, ends trimmed, cut into 1 1/2 inch (4 cm) pieces 227 g
  • Salt and pepper

To Serve:

  • Fresh cilantro, chopped
  • Pomegranate arils
  • Red onion, thinly sliced
  • Crispy roasted chickpeas optional
  • Brown Basmati rice cooked per package instructions for 6 servings
  • Naan, warmed (store bought or try my skillet flatbread recipe)

Instructions
 

  • Preheat the oven to 400°F (205°C).
  • Fill a 4 Qt sauce pan halfway with water and bring to a boil.
  • Place the butternut squash on a sheet pan, drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the squash out in one layer on the pan.
  • On another sheet pan, drizzle the cauliflower florets with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the cauliflower out in one layer on the pan.
  • Roast both pans for 30 minutes, until squash & cauliflower are tender and slightly browned. Remove from oven and set aside to cool.
  • Add 1/2 tbsp salt to the boiling water, then add the potatoes and cook for 8-10 minutes until just reaching tenderness.
  • Heat a 3.5 Qt sauté pan on medium heat, add 2 tbsp olive, then add the onion. Cook stirring occasionally for 4-5 minutes, then add minced garlic and grated ginger. Stir and cook for a minute.
  • Add all the spices, stir to combine, and cook for 30 seconds until fragrant (add a little more oil if required, so it doesn’t burn.
  • Add the vegetable stock, chopped tomatoes and coconut milk. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender until smooth or use food processor. Transfer back to the pan.
  • Add the chickpeas, potatoes and green beans then cook for 10 minutes. The sauce should be thick and creamy. Taste the sauce and season with salt and pepper.
  • Add the roasted butternut squash and cauliflower, stir to combine and heat through (about another 5 minutes).
  • Top with cilantro, pomegranate arils, red onion. Serve with brown basmati rice and warmed naan.
Keyword butternut squash, cauliflower, chickpeas, curry, soup, vegetarian recipe
Tried this recipe?Let us know how it was!

Hope you enjoy my Roasted Butternut Squash, Cauliflower and Chickpea Curry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

This curry was made and served in my stunning Hestan CopperBond Induction Copper 3-Quart Saucepan and CopperBond Induction 3.5-Quart Sauté cooked on our equally gorgeous Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Roasted Vegetable Curry

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Roasted Vegetable Curry is comfort food at its finest! This silky sauce is packed with flavourful spices, ginger, garlic and veggies, then served with a mixture of roasted vegetables, raw tomatoes, green onions and crispy chickpeas to add delicious layers of tastes and textures.

Don’t have these vegetables available? No worries! Try using roasted squash, potatoes, zucchini or mushrooms! Add cilantro and sour cream for even more incredible flavour!

Ingredients
  • 3.5 cups Curry Base sauce (recipe here)
  • 14 oz (400 ml) can of light coconut milk
  • 1 cup water
  • Olive oil
  • 1 medium red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 small cauliflower, cut into florets
  • 1 small broccoli, cut into florets
  • 1 cup frozen peas
  • Salt & freshly ground pepper
  • 3 green onions, thinly sliced
  • 20 multi coloured cherry tomatoes, halved
  • Crispy Chickpeas (recipe here)
  • Salt & freshly ground pepper
  • 2 cups basmati rice (cooked as package instructions)
  • Naan/flatbread (optional, but highly recommended – recipe here)
Preparation

Preheat oven to 400°F (205°C).

In a 3 quart saucepan, combine curry base, coconut milk and water, simmer gently until vegetables are ready.

Lightly oil 2 large baking sheets. On one baking sheet, spread the cauliflower & broccoli florets out into a single layer on the baking sheet. Drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast the cauliflower for 25 minutes, or until the tops are lightly brown.

On the other baking sheet, spread the peppers and onions out, drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast with the cauliflower/broccoli for final 10 minutes.

Blanch peas in water or microwave and set aside.

To serve, pour a layer of the hot curry sauce in a shallow bowl or deep plate. Top with a mix of the roasted vegetables, a pile of rice, then garnish with the peas, green onions, tomatoes and crispy chickpeas.

Use the naan to soak up all that delicious roasted vegetable curry and leave the plate clean!

Hope you enjoy this Roasted Vegetable Curry recipe! I would love to hear your feedback if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made and served in pieces from my gorgeous Hestan Copper Bond Collection.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Flavourful Curry Base

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Large copper pan is being used to make a curry base. The pot is on a induction cooker.
Hestan CopperBond Induction 5qt Copper Essential
Eurodib Induction Cooker

Taking a little time to pre-make a flavourful curry base, makes dinner preparation so much quicker and easier, without sacrificing flavour.

Freeze in portioned containers or freezer bags and use to flavour curry, Chili, Shakshuka, etc…

Ingredients
  • 2 medium onions, peeled and roughly chopped
  • 3 medium carrots, roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • olive oil
  • 6 cloves garlic, minced
  • 70 g fresh ginger, minced
  • 6 stalks coriander, chopped
  • 1 whole jalapeño, roughly chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 28 oz (796 ml) tin of crushed tomatoes (or passata)
  • 8 oz (250 ml) water
  • 14 oz (400 ml) tin light coconut milk
  • salt
  • freshly ground black pepper
Hestan CopperBond Induction 5qt Copper Essential
Preparation

Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander, and jalapeño. Fry gently for 8-10 minutes until the onions start to soften.

Add the tomatoes and water, then simmer for 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender (or add to carefully to a blender). Season to taste with salt & pepper. Set aside to cool then use as required.

Note: This recipe makes about 7 cups. Freeze what you don’t need to use later.

This flavourful curry base was used in my Roasted Vegetable Curry recipe.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.