Butternut Vegetable Curry
Get warm from the inside out with this Butternut Vegetable Curry that combines a rainbow of delicious seasonal ingredients.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 tablespoon fresh ginger, grated
- 1 bay leaf
- 1 tablespoon yellow curry powder
- ¼ teaspoon cayenne pepper
- 1 large carrot, chopped
- 2 cups butternut squash, cubed
- 3-4 cups cauliflower florets (about 1 small head)
- 1 cup vegetable broth
- 2 tablespoons peanut butter
- 1 can (15 ounces) coconut milk
- 1 tablespoon low-sodium soy sauce or tamari
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 bell pepper, thinly sliced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups cooked brown rice or quinoa, for serving
Instructions
- Heat the oil in a large Dutch oven or soup pot over medium heat. Add the garlic and onion. Cook, stirring frequently, until fragrant (about 3 minutes). Add the ginger, bay leaf, curry powder and cayenne. Continue cooking while stirring for about 1 more minute.
- Add the carrot, squash and cauliflower. Cook for about 5 minutes, or until vegetables begin to soften and brown.
- While the vegetables cook, combine the broth and peanut butter in a small bowl and stir until smooth. Pour the broth mixture over the vegetables. Add the coconut milk, soy sauce or tamari, salt, and pepper and stir to combine. Bring to a boil, then reduce heat to low and allow curry to simmer for about 20 minutes, or until vegetables are tender.
- Add the bell pepper and chickpeas and allow to cook for about 5 more minutes.
- Remove curry from heat and take out the bay leaf. Divide rice or quinoa between 4 serving bowls and top with curry. Serve warm.
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