Curry with Cauliflower and Butternut Squash Stir Fry
That's right - coconut milk is also canned and great to add to your list of canned food recipes. This curry with cauliflower and butternut squash stir fry takes no more than 25 minutes to prepare, yet it will taste like it's been simmering away all day. The balance of the creamy coconut milk, the sweet cubes of squash, and the subtle heat of the curry powder could make the most dedicated meat eater forget he was eating only vegetables.
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
Instructions:
- Heat the oil in a large sauté pan or pot over medium heat.
- Add the onion and ginger and cook for about 2 minutes, until the onion is soft and translucent.
- Add the squash, cauliflower, garbanzos, jalapeño, and curry powder. Cook for 2 minutes, until the curry powder, is fragrant and coats the vegetables evenly.
- Stir in the tomatoes and coconut milk and turn the heat down to low.
- Simmer for 15 to 20 minutes, until the vegetables are tender.
- Add the lime juice and season with salt and black pepper.
- Serve garnished with chopped cilantro.
