Ingredients for Butternut Cauliflower Coconut Curry
- 1 (15-oz.) can unsalted chickpeas, rinsed and drained
- 3 tablespoons olive oil, divided
- 1/2 cup frozen green peas, thawed
- 3/4 cup chopped yellow onion
- 2 tablespoons minced fresh garlic
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons curry powder
- 1 cup cubed peeled butternut squash
- 1 cup fresh cauliflower florets
- 1 cup diced red potatoes
- 4 cups unsalted vegetable stock
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 cup light coconut milk
- Lime wedges (optional)
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