Butternut Cauliflower Coconut Curry Cookling Light Recipes
BUTTERNUT-CAULIFLOWER-COCONUT CURRY
A range of textures--crunchy peas, tender vegetables, and silky coconut broth--makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. From http://www.myrecipes.com/recipe/butternut-cauliflower-coconut-curry
Provided by EFW5279
Categories Vegan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F.
- Place chickpeas on a rimmed baking sheet; pat dry.
- Add 1 tablespoon oil to chickpeas; toss to coat.
- Spread chickpeas in an even layer on pan.
- Bake at 450°F for 30 minutes.
- Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.
- Heat a large Dutch oven over medium.
- Add remaining 2 tablespoons oil; swirl to coat.
- Add onion and garlic; sauté 5 minutes.
- Add flour and curry powder.
- Cook 1 1/2 minutes or until flour begins to brown, stirring constantly.
- Stir in butternut squash, cauliflower, and potatoes.
- Add vegetable stock, pepper, and salt; bring to a boil over medium-high.
- Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
- Remove pan from heat; stir in coconut milk.
- Place about 1 1/2 cups vegetable mixture in each of 4 bowls.
- Top each serving with about 1/3 cup chickpea mixture.
- Serve with lime wedges, if desired.
Nutrition Facts : Calories 332, Fat 12.1, SaturatedFat 1.7, Sodium 664.5, Carbohydrate 48.9, Fiber 9.7, Sugar 4.8, Protein 9.9
BUTTERNUT-CAULIFLOWER-COCONUT CURRY (COOKLING LIGHT)
A range of textures-crunchy peas, tender vegetables, and silky coconut broth-makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Store in an airtight container for three days. To speed up prep, look for pre-cut cauliflower florets in your grocery store's produce section. Even if you have to prep the cauliflower and cut your own florets, you will only add about five minutes to a 40-minute meatless main. http://www.cookinglight.com/recipes/butternut-cauliflower-coconut-curry
Provided by Cathe Collins
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.
- Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
- Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.
Nutrition Facts : Calories 176.7, Fat 1.4, SaturatedFat 0.2, Sodium 624.9, Carbohydrate 35.8, Fiber 6.7, Sugar 1.8, Protein 6.9
BUTTERNUT COCONUT CURRY
I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.-Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
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