This one dish vegan curry dish needs nothing else to accompany it since it totally stands on its own. But feel free to serve over your favorite whole grain to make this a complete protein.
1 cup canned chickpeas, rinsed and drained
1 tablespoons olive oil
½ cup frozen green peas, thawed
2 tsp vegetable oil
1 1/2 cup chopped yellow onion
1 tablespoons minced fresh garlic
2 tablespoons all-purpose flour
1 1/2 tablespoons curry powder
3 cup cubed peeled butternut squash
3 cup diced red potatoes
2 cups unsalted vegetable or chicken stock
1/8th tsp salt and pepper
3 cup fresh broccoli florets
1 cup light coconut milk
3 tbsp chopped cilantro
1. Preheat oven to 450°F.
2. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon olive 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 – 10 minutes or until chickpeas and green peas are crisp.
3. Heat a large skillet oven over medium. Add vegetable oil, 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 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. Add broccoli, cover and cook just until bright green about 3 minutes, then add coconut milk and cook another minute. Garnish with chickpeas, green peas and cilantro
The combination of spices in curry powder supplies your body with antioxidants as well as improving your digestion and health of your gut
Nutritional Information Per serving (559g):
Sat Fat 3.5g
Cholesterol 13mg Sodium 300mg