#butternutcurry

[eatlovelytas]

Butternut-Cauliflower-Coconut Curry

I adapted a cooking light recipe to add Thai curry flavor profile

1C chopped onions

4 chopped garlic cloves

1-2 T coconut oil (to saute the aromatics)

2C Butternut Squash Cubes

2C Potato cubed

2C Cauliflower

2 C veg broth

2 cans coconut milk

2T coriander

1t cumin

1/2 t salt

1/4-1/2 t red pepper

juice of one lime

To Roast:

One can of Chick Peas (rinsed and drained)

1 C frozen green peas

INSTANT POT DIRECTIONS (You can adapt for stovetop cooking)

Roast chick peas at 450 in oven-20 minutes add green peas and sprinkle all with salt or garlic salt and roast another 10 minutes or so (watch that they do not burn).

Meanwhile, with chick peas in the oven: Place oil and aromatics in the instant pot and saute until tender. Add the broth, coriander, cumin, salt and red pepper and potatoes, set manual for 5 minutes. When done, quick release and add the squash, cauliflower and coconut milk. Stir. Set on Manual for another 5 minutes. Quick release and check for tenderness of veggies.

Place in bowls to eat adding: The roasted chick and green peas, Red Chili Garlic Sauce (e.g.Tuong To Toi Viet-Nam) to taste, quinoa (in bowl or enjoy on the side) and cilantro or limes if desired.

Suggested side dish: Quinoa with cilantro (I cooked the quinoa on the stovetop while chick peas were in the oven and the rest was in the instant pot)

#goodcolddaydish #butternutcurry #Thaivegancurry