Vegetable Curry with Butternut Squash, Broccoli, & South-Indian Flavors

guidosfreshmarketplace.com

Etrotman

Cooking is not my favorite-I need all the help I can get!

2 tbs. olive oil

1 large, finely-diced yellow onion

4 medium cloves garlic, minced

One 2 in. piece fresh ginger, peeled and finely grated (about 1 tbs.)

3 to 4 tbs. ground curry powder

2 tsp. brown sugar

1 tbs. tomato paste

2 c. low-sodium chicken broth (or vegetable)

1 c. light coconut milk

One 3 in. cinnamon stick

Salt & freshly ground black pepper

4 c. broccoli florets, cut to ½ in. (or cauliflower)

3 c. peeled butternut squash, cut into 1 in. cubes (or sweet potato)

2 medium tomatoes, cored, seeded, and coarsely chopped (about 1 ½ c.)

1 c. peeled carrots, cut into ½ in. rounds (about 2 large)

One 15 ½ oz. can chickpeas, drained & rinsed

4 oz. baby spinach (about 4 c.)

2 tbs. fresh lime juice

1 tsp. grated lime zest

2 tbs. chopped fresh cilantro (or basil or parsley)

Directions at guidosfreshmarketplace.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer