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vegetarian

Roasted Butternut Squash, Cauliflower & Chickpea Curry

October 12, 2021 by zimmysnook Leave a Comment

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!
Print Recipe Pin Recipe
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.

Filed Under: Mains, Meatless, Soup, Chili & Curry Tagged With: butternut squash, cauliflower, chickpea curry, curry, vegetable curry, vegetarian

Spicy Shakshuka

March 27, 2021 by zimmysnook Leave a Comment

A skillet filled with spicy Shakshuka. Four sunny side up eggs are poaching in a tomato sauce with herbs, veggies and feta cheese.

A spicy Shakshuka is one of our favourite brunches, lunches, or weeknight dinners.

I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.

It started with some red onions, fennel, jalapeños, 3 colours of sweet peppers & garlic. Added some tomato paste, dried oregano, s&p, paprika & cayenne. Next, a jar of passata, chick peas and a few dashes of hot sauce, then let it lightly bubble away to make the sauce.

Cracked in the eggs, added a few more jalapeño slices, some cherry tomatoes & feta and popped it in the oven until the egg whites set.

Served with pita, chilli flakes and hot sauce… the perfect beginning, middle or end to a day.

Ingredients

2 to 4 Servings

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/3-1/2 cup fresh fennel, cored & diced – optional
  • 1 cup bell pepper, diced (I use multi-coloured fridge scraps) – optional
  • 1 jalapeño, finely chopped (seeds to preference)
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1 cup canned chickpeas, drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • 2 3/4 cups Passata (650 ml/22 oz jar)
  • A few dashes of hot sauce (to taste) – optional
  • Kosher salt and freshly ground black pepper
  • 1/2 cup coarsely crumbled feta
  • More jalapeño slices – optional
  • Handful of cherry tomatoes – optional
  • 4 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • Warm pita bread (store bought or my recipe here)
Preparation

Preheat oven to 425°. Heat oil in an 11” ovenproof skillet over medium-high heat. Add onion, and jalapeño; cook, stirring occasionally, until onion is soft, about 8 minutes. Add tomato paste, garlic, chickpeas, paprika, oregano, cayenne and cook for 2 minutes longer.

Add Passata and hot sauce (if using). Bring to a low boil, reduce heat to medium-low, and simmer, stirring occasionally, for 5-10 minutes. Season to taste with salt and pepper. Sprinkle feta, additional jalapeños & cherry tomatoes evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

A skillet filled with spicy Shakshuka. Four sunny side up eggs are poaching in a tomato sauce with herbs, veggies and feta cheese.

Hope you enjoy my Spicy Shakshuka 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) & Elaine


This recipe was made (and served) in my Hestan NanoBond 11″ Skillet.

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

Filed Under: Breakfast & Brunch, Mains, Meatless Tagged With: easy meal, egg dish, middle east cuisine, skillet dish, vegetarian

Ontario Winter Produce Tacos

January 21, 2020 by zimmysnook Leave a Comment

Local Ontario Winter produce vegetable tacos on a platter
Ontario Winter Produce Tacos in partnership with Foodland Ontario

Throughout the summer months and into the fall, Ontario explodes with farmer’s markets. As a result, produce stands pop-up on the side of the roads and the grocery stores are full to the brim, with delicious, fresh, local ingredients. But, did you know that the availability of delicious, local Ontario produce doesn’t end in the winter just because the days are shorter, and the nights are colder?

In January, you can still purchase an abundance of local Ontario winter produce: beets, cabbage, carrots, cucumbers, garlic, leeks, lettuce, mushrooms, onions, parsnips, potatoes, rutabaga, sprouts, squash, sweet potatoes, along with apples, rhubarb and strawberries!

I’ve used many of these ingredients in my Ontario Winter Produce Tacos. Not only is this meal delicious, it is also good for you, as it’s all veggies!

Don’t feel you have to use every ingredient I’ve included, but I encourage you to roast some Ontario veggies, make a flavourful puree, add some freshness and crunch (like the slaw), then experiment with your favourite local cheeses and have fun at the table eating with friends & family.

Local Ontario Winter Produce
Ingredients
  • Marinated Ontario Red Onions (make ahead – recipe below*)
  • Roasted Ontario Apple & Butternut Squash Puree (make ahead – recipe below**)
  • Roasted Ontario Winter Root Vegetables (recipe below***)
  • Crispy Ontario Red Cabbage, Green Apple & Carrot Slaw (recipe below****)
  • 2 Ontario Beets, roasted & thinly sliced (roast yourself or buy precooked)
  • 2 cups, thinly sliced Ontario Cucumber
  • 1 cup, Ontario Carrots, thinly sliced into matchsticks
  • 1 cup shredded or crumbled, Ontario Cheese (your favourite – cheddar, blue, brie, etc.)
  • ½ cup sour cream
  • ½ cup plain Greek yogurt
  • 1 Ontario Leaf or Bib Lettuce (washed, dried and left as whole leaves)
  • 8 Ontario Cremini Mushrooms, thinly sliced (sautéed in butter & thyme)
  • 4 tablespoons butter
  • ½ teaspoon dried thyme
  • 16-20 medium size tortillas
  • Hot sauce (optional but suggested)
Preparations

The night before (or the morning of), make the Marinated Ontario Red Onions.

Make ahead the Roasted Apple & Butternut Squash Puree and refrigerate until ready to use (warm slightly in a pan or microwave).

90 minutes before, preheat oven to 400 °F and prepare Roasted Ontario Winter Root Vegetables as per the recipe.

While the vegetable roasted, prepare the Crispy Ontario Red Cabbage, Green Apple & Carrot Slaw as per the recipe. Cover and refrigerate until ready to serve.

Prepare the Ontario Beets, Cucumbers, Carrots and grate the cheese. Refrigerate until ready to use.

In a small bowl, mix the sour cream & yogurt together and refrigerate until ready to use.

10 minutes prior to serving, heat a large skillet with the butter and thyme. Add the mushrooms and sauté over medium heat until cooked through (stirring occasionally).

To serve

Heat tortilla in a pan, the oven or microwave and wrap in foil to keep them warm.

Spread a little puree on a tortilla, add roasted vegetables, mushrooms and/or beets, add some red onions, then add the crispy slaw, cucumbers and/or carrots, finish with sour cream mixture, cheese and/or hot sauce.

Use the lettuce in your tortilla or replace the tortilla with a lettuce leaf wrap.

In short you can mix and match the ingredients and play with cheese options to find your favourite combination!

* Marinated Ontario Red Onions

Ingredients
  • 1 medium Ontario Red Onion
  • ¾ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried Italian seasoning
Preparation

Mix the Italian seasoning, vinegar & oil in a small bowl or small mason jar.

Thinly slice the onion and place the onion in the oil mixture. The oil should cover all the onions, so that they all get marinated evenly.

Cover and leave at room temperature for at least 12 hours before serving.

Tip

Leftover onions should be stored at room temperature for 2-3 days and used in salads, with eggs, steaks or other dishes that would pair well with onions. Any leftover oil should be also be used in a salad dressing or marinade.

Prep Time: 5 minutes | Inactive Time: 12 hours

** Roasted Ontario Apple & Butternut Squash Puree

Ingredients
  • 2 large Ontario apples (Macintosh or Cortland)
  • One 2-3 pound Ontario butternut squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon smoked paprika (or sweet paprika if preferred)
  • 4 tablespoons olive oil
Preparation

Preheat oven to 400°F.

Peel & core the apples, then cut them into 8 equal chunks (not slices). Set apple pieces onto a small baking sheet lined with parchment.

Cut the squash in half and scoop out the seeds, cut the halves in half, separating the neck from the base. Set skin side down onto a large baking sheet lined with parchment.

Roasted Squash and Apples

Slide both baking sheets into the oven, with the apples closest to the heating element. Cook for 30 minutes, or until the apples are nice and caramelized around the edges. Remove apples from oven and set aside to cool.

Flip the squash so the flesh is down and return to the oven in the lower position (closest to the heating element). Cook the squash for another 25-30 minutes, until the surfaces have caramelized, and the flesh is soft all the way through. Remove from oven and set aside to cool.

Add apples to the bowl of a food processor. Once the squash is cool, scoop the cooked flesh from the peel and add to the food processor, making sure to include all the caramelized bits. Add the salt, pepper, paprika, and olive oil, then pulse until completely smooth (scraping down the sides with a spatula). Taste for seasoning and add more if desired. Serve warm.

This puree keeps in the fridge for up to a week, in an airtight container. Any leftover puree should be also be used as a side dish with other meals.

Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 8-10 (as a condiment/spread)

*** Roasted Ontario Winter Root Vegetables

Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 large Ontario carrots, peeled and sliced into ¼” semi circles
  • 2 Ontario parsnips, peeled and sliced into ¼” semi circles
  • 3 Ontario leeks, white & light green only, slice into ½” circles
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
Preparation

Preheat oven to 400°F.

Place carrots, parsnips, leeks in a large bowl and toss with oil and salt & pepper. Spread the vegetables onto one large or two medium rimmed sheet pans, ensuring they don’t overlap. Roast for 45 minutes to 1 hour, until the vegetables begin to crisp and are easily pierced with a fork.

Roasted Ontario Winter Root Vegetables

Wrap with foil, return to oven and turn off oven. Let veggies sit in oven 10 – 20 minutes until ready to serve. Remove from oven and serve warm!

Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 6-8

**** Crispy Ontario Red Cabbage, Green Apple and Carrot Slaw

Ingredients
  • 2 cups thinly sliced Ontario Red Cabbage
  • 2 small (1 large) Ontario Green Apples, cored and thinly sliced into strips
  • 1 small Ontario Carrot, thinly sliced into matchsticks or grated
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce
  • ½ tablespoon sugar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon finely chopped fresh dill (optional but suggested)
  • 1 tablespoon olive oil
Preparation

In a bowl mix together cabbage, apples and carrots.

In a small jar, combine vinegar, hot sauce, sugar, mustard, pepper, dill and oil. Shake well and pour over cabbage mixture. Mix well to coat. Cover and refrigerate at least 15 minutes or until ready to use.

Prep Time: 10 minutes | Serves: 6-8 (as a taco topping)

Crispy Ontario Red Cabbage, Green Apple and Carrot Slaw

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Disclosure: I have participated in a paid partnership with Foodland Ontario. Opinions in this post are my own.

Filed Under: Boards & Trays, Mains, Meatless Tagged With: apples, beets, cabbage, carrots, Eat Local, Foodland Ontario, meatless, Ontario Winter Produce, recipe, red onions, squash, taco tuesday, tacos, vegetable, vegetarian, Veggies, Winter vegetables

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