Cauliflower, Squash and Chickpea Curry Recipe | Booths Supermarket
This is a lighter and less oily vegetable curry than those you tend to get in restaurants. It’s delicious served with chapattis for a quick midweek
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.booths.co.uk.
Ingredients
- 1 tbsp sunflower oil
- 1 large onion, finely chopped
- 350g cauliflower florets
- 1 tbsp curry paste of your choice
- 300g butternut squash, peeled and cut into large chunks
- 35g raisins
- 500ml vegetable stock
- Juice of 1/2 lemon
- 400g can of chickpeas, drained
- 200g baby spinach leaves
- 25g toasted flaked almonds
- Chapattis
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