A delicious vegetarian curry made from butternut squash, romaesco cabbage and chickpeas.
When the cold comes back, I really like to make vegetable curries, it's easy to make and very comforting. Always looking for new ideas, I found Rock the pretzel recipe in Pintrest, I was immediately attracted and quickly put it on the menu with some modifications 🙂
The result is a delicious vegetarian curry, creamy and full of flavor! I really liked this complete dish, the darling a little less because I did not appreciate the taste of Romanesco cabbage, so if you are not a fan, do not hesitate to replace it with another vegetable: spinach as in the original recipe, chard, carrots, etc.
Preparation time: twenty minutes
Cooking time: fifty minutes
Total time: 1 hour 10 minutes
portions: 4 people
Finely chop the onion, peel the garlic and squeeze it. Casca the coriander, save the stems and cut the leaves. Drain and rinse the chickpeas.
Peel the pumpkin and cut it into small dice. Spread the romanesco cabbage flowers.
Heat a little oil in a thick bottom pan and brown the onion and garlic. Add the coriander stems and curry paste, mix well and cook for 3/4 minutes.
Add pumpkin, romanesco cabbage, chickpeas and coconut milk. Moisten with water at height and add the cubic broth. Bring to a boil, then lower the heat and simmer covered for 35 minutes.
Stir occasionally and add more water as needed.
At the end of cooking, add the peas and adjust the seasoning. Cook for another 2 minutes and serve with basmati rice.