Cauliflower and Butternut Squash Curry with Tomatoes and Onion

Sautéed onion, butternut squash, and cauliflower combined curry powder, salt, ground ginger, sugar, cayenne pepper, vegetable broth, chickpeas and diced tomatoes. Tossed with baby spinach leaves and pistachios before serving.

Ingredients -

2 tablespoons Vegetable Oil
1 large Yellow or White Onion, sliced
1 small Butternut Squash, peeled, seeded, and cut into 1 inch pieces
1 small head Cauliflower, trimmed and cut into florets
4 teaspoons Curry Powder
1 teaspoon Salt
1 teaspoon Ground Ginger
1 teaspoon Sugar
1/8 teaspoon Cayenne Pepper
1 (14 ounces) can Vegetable Broth
2 tablespoons Cornstarch
1 (19 ounces) can Chickpeas, drained
1 (14-1/2 ounces) can Diced Tomatoes, not drained
1 (6 ounces) bag Baby Spinach Leaves
1 cup shelled Pistachios

Preparation:

1. Place 1/4 cup vegetable broth in a cup and stir in the cornstarch. Set aside.

2. Add oil to large saucepan or stockpot. Heat over medium low heat.

3. Saute onion until lightly browned, about 10 minutes.

4. Stir in butternut squash and cauliflower florets. Cook 12 minutes or until vegetables have softened and lightly browned.

5. Stir in curry powder, salt, ground ginger, sugar, and cayenne pepper. Cook 1 minute.

6. Stir in remaining vegetable broth, chickpeas and diced tomatoes.

7. Cover saucepan and cook 10 minutes.

8. Stir in reserved cornstarch mixture and the baby spinach leaves.

9. Continue cooking and stirring until spinach is wilted and mixture has thickened.

10. Stir in pistachios.

11. Serve warm.

Curry Recipe Tip -

Cauliflower

Good quality heads of cauliflower will be white or slightly off white in color. The head will feel solid, firm to the touch. The curds or sections will have no spacing between them. There is no difference in flavor or texture between small and large heads of cauliflower.

Curry Recipe Tip -

Butternut Squash

Butternut squash is a member of the winter squash family. Available in most supermarkets, butternut squash have a yellow/beige skin and a bright orange flesh. The flesh needs to be cooked to be eaten. The outer skin is not edible.

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