Cauliflower Curry With Butternut Squash Recipe — Eat This Not That

Ingredients

• 1⁄2 Tbsp canola oil
• 1 medium onion
• diced
• 1⁄2 Tbsp minced fresh ginger
• 2 cups cubed butternut squash (Carrots or potatoes would both be perfect substitutes for the squash
• just in case butternut is not in season)
• 1 head cauliflower cut into florets
• 1 can (14–16 oz) garbanzo beans (aka chickpeas)
• drained
• 1 jalapeño pepper
• minced 1 Tbsp yellow curry powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) light coconut milk
• Juice of 1 lime
• Salt and black pepper to taste
• Chopped cilantro