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Chickpea Cauliflower Butternut Squash Curry

Jessica Gavin
  • 55 minutes
  • Serves 4

INGREDIENTS

4 oz

Baby spinach

3 cups

Butternut squash

3 cups

Cauliflower florets

15 1/2 oz

Chickpeas

1/2 cup

Cilantro, leaves

3 cloves

Garlic

1 cup

Peas, frozen

1 cup

Yellow onion

13 1/2 oz

Coconut milk

4 tbsp

Curry paste

4 cups

Basmati rice, cooked

1

Black pepper, freshly ground

1 tsp

Kosher salt

1 tbsp

Vegetable oil

1

Naan bread

1 1/2 cups

Water