Zimmy's Nook

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vegetable 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!

A pan with sautéed onions and garlic.
A sauté pan with onions and spices getting added into it.
Coconut milk, tomatoes and vegetable stock getting added into the pan.
A bowl of curry topped with cilantro, arils and red onion. Topping, a copper pot and rice surround the bowl.
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

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 Dinner, Main Course
Cuisine Indian
Servings 5 – 6 people

Ingredients
  

  • 1 butternut squash about 1 1/2 pounds/608 g, peeled and seeded, diced into 3/4 inch (2 cm) cubes
  • 1 small head of cauliflower about 1 pound/454 g, cut in 1 1/2 inch (4 cm) florets
  • 1 pound 454 g new potatoes, cut into 1 inch (2.5 cm) cubes
  • 6 tablespoon olive oil divided 2/2/2 tbsp
  • 1 red onion finely chopped
  • 4 garlic cloves minced
  • 2 inch 5 cm x 1 inch (2.5 cm) piece of ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ½ teaspoon cumin seeds
  • ½ teaspoon hot chilli powder
  • ¼ teaspoon turmeric
  • 1 can 13.5 oz/400 ml diced tomatoes
  • 1 can 13.5 oz/400 ml coconut milk
  • 8 oz 240 ml vegetable stock
  • 1 can 13.5 oz/398 ml chickpeas
  • 8 oz 227 g, green beans washed, ends trimmed, cut into 1 1/2 inch (4 cm) pieces
  • 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 store bought or homemade

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 chopped tomatoes, coconut milk and vegetable stock. 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.

Notes

My easy and delicious skillet flatbread (naan) recipe can be found here. 
Keyword butternut squash, cauliflower, chickpeas, curry, curry 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.

Red Thai Curry Peanut Sauce and Vegetables

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A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Red Thai curry peanut sauce and vegetables served over rice or noodles.

Having prepared jars of curry paste in the cupboard is an effective way to create flavour packed meals in mere minutes. This combination of red curry and peanuts work together to create a thick, creamy, delicious sauce that’s incredible over whatever vegetables you have on hand for a meatless meal or great with the addition of chicken, turkey, pork, shrimp or tofu.

For this recipe I used the vegetables I had on hand… the pepper that was just starting to wrinkle, some bok choy that the tips of the leaves were beginning to yellow, the last lonely carrot in the bag, plus frozen corn & peas that I always have on hand to add to curries, stews, soups, savoury pies, etc. So, before you go shopping check to see what you have on hand and toss it in… cauliflower florets, mushrooms, cabbage, spinach, whatever!

Ingredients
Sauce
  • 1 can light coconut milk
  • 2 tablespoons unsweetened natural peanut butter
  • 3 tablespoons red curry paste
  • 1 tablespoon hot sauce (sriracha, chili sauce, or hotter, based on your enjoyment)
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 3 tablespoons brown sugar
  • 1 large garlic clove, minced
  • 1/4 cup crushed peanuts
  • 1/2 cup vegetable or mushroom broth
Vegetables
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 1 shallot, thinly sliced rings
  • Thumb sized piece of ginger, peeled an thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 red chilies, thinly sliced rings
  • Small bell pepper, thinly sliced strips (I used yellow)
  • 1 medium sized carrot, cut into 2” matchsticks (or thin circles)
  • 2 celery stalks, sliced on the diagonal
  • Salt & pepper
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 6 baby bok choy, cut in half lengthwise
  • 1 cup of sugar snap peas
For serving
  • Four prepared servings of your favourite rice or noodles
  • Extra crushed peanuts, chopped chives, cilantro and lime wedges for finishing
Preparation

Pour the coconut milk into a small 1.5 Qt saucepan over medium heat and bring to a gentle bubbling. Add the peanut butter, curry paste, hot sauce, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on medium simmer (gentle bubbling) heat for 10-15 minutes or until the sauce has slightly thickened.

An image of two pans on the range with vegetables and other ingredients ready

Add the peanuts and simmer for another 5 minutes. Add small amounts of broth at a time and whisk to combine. Simmer for 3-5 more minutes

While the sauce simmers heat a 3.5 Qt covered pan over medium heat. Add the canola & sesame oil, then add the shallot and cook for 2 minutes. Add the ginger, garlic and chilies, cook for 2 minutes more. Add the bell pepper, carrots and celery, season with salt & pepper, cook for 3-4 minutes, stirring regularly. Add the corn, peas, bok choy & snap peas, toss to combine, cover with lid, and cook until the bok choy is just tender (but still slightly firm), 3-5 minutes, stirring once or twice.

Combine cooked vegetables, rice or noodles, and pour over sauce.

Stir to combine. Finish with crushed peanuts, chives, cilantro and squeeze of lime.

A top down image of a pan and a bowl of Red Thai curry peanut sauce and vegetables. Also layed out is cilantro, crushed peanuts, chopped chives and a pot of sauce.

Hope you enjoy this Red Thai Curry Peanut Sauce and Vegetables 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)

Cooked in my Hestan Culinary ProBond 3.5 Qt Covered Sauté Pan & 1.5 Qt Saucepan on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan & 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.