Vegetable Curry with Cinnamon Brown Rice

Cauliflower and butternut squash boiled to soften. Sautéed garlic and onion combined with curry powder, salt, condensed cream of celery soup and coconut milk in skillet. Cooked cauliflower and butternut squash, red bell pepper strips, chickpeas and green peas added to curry mixture. Dish is served over cinnamon flavored brown rice.

Ingredients -

2 heads Cauliflower cut in florets
2 Butternut Squash, peeled and cut in pieces
2 tablespoons Vegetable or Olive Oil
4 Onions, chopped
2 tablespoons minced Garlic
1/4 cup Curry Powder
1 teaspoon Salt
4 (10 ounces each) cans Condensed Cream of Celery Soup
2 (14 ounces each) cans Coconut Milk
4 Red Bell Peppers, cut in strips, strips cut crosswise in half
4 (15 ounces each) cans Chickpeas
2 pounds Frozen Green Peas, thawed

Cinnamon Brown Rice:
2 cups Uncooked Brown Rice
2 Cinnamon Sticks

Preparation:

1. Fill a stockpot halfway with water. Bring to a boil over high heat.

2. Add cauliflower to boiling water. Cook 2 minutes. Remove and place in colander to drain.

3. Add butternut squash to boiling water. Cook 2 minutes. Remove and place in colander to drain.

4. Pour out boiling water and dry stockpot.

5. Add oil to stockpot and heat over medium heat.

6. Add chopped onion and garlic to hot oil. Cook, stirring frequently until onion is translucent and soft.

7. Stir in curry powder and salt, cook additional 1 minute.

8. Reduce heat to low. Stir in condensed cream of celery soup and coconut milk.

9. Stir in cooked cauliflower and squash, red bell pepper strips, chickpeas and green peas.

10. Serve warm over cinnamon brown rice.

Cinnamon Brown Rice:

1. Cook brown rice according to package directions.

2. Add cinnamon sticks to rice while cooking. Remove before serving.

Curry Recipe Tip -

Coconut Milk

Coconut milk is made by infusing water into fresh or creamed coconut. Coconut milk can be purchased in most stores and made at home quite easily.

Curry Recipe Tip -

Butternut Squash

Available year round, butternut squash is perhaps the most popular of the winter squash due to its versatility in the kitchen. It is a good source of fiber, vitamin A, vitamin C, manganese, magnesium, and potassium.

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