Whenever I post pictures of this dish on social media, I get requests for the recipe so I finally decided to get off (or on) my duff and write it all down. This satisfying plant-based curry recipe is a one pot dish that can easily serve a family. Any leftovers can be frozen to pull out for an easy quick dinner later on.
2 tbsp. canola oil
2 sweet onions diced
2 minced cloves garlic
1 tbsp. minced ginger
1 jalapeno pepper finely diced
1 ½ tbsp. curry powder
½ tbsp. red curry powder
1 can fire roasted tomatoes with juice
½ cup smooth peanut butter
4 cups low sodium veggie broth (more if needed)
3 cups diced butternut squash
1 can low sodium chickpeas drained
1 head cauliflower cut in bite size pieces
2 cups fresh greens such as kale, spinach or chard
Sea salt to taste
In a heavy bottom stock pot, heat canola oil and sauté the onion until soft. Add garlic, jalapeno, curry powders and ginger. Cook 1 minutes.
Stir in broth, tomatoes, and peanut butter. Add in squash, cauliflower, chickpeas and greens. Bring to a boil, then lower heat to simmer. Cooking for about 20 minutes until veggies are tender to the tooth. Add salt to taste. Serve over cooked rice or quinoa.
Perfect for those snowy days! Enjoy Tracy!
I would love to hear your thoughts on this dish.