Butternut Cauliflower Coconut Curry Cookling Light Recipes

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.

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.

Steps:

• With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.
• Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.
• Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.
• The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.

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.