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Yellow Cauliflower Summer Squash Chickpea Curry

Heat a large pan or pot with a few teaspoons of water over medium heat. Once water is bubbling, add the onions and cook for 5 minutes. Add the garlic, spices, and bay leaf and cook for another 3-4 minutes, adding tiny splashes of water as needed to keep things from burning. Next add in the cashew butter, coconut milk, and water and stir until creamy. Add in the vegetables, chickpeas, and salt. Cov. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

1/2 cup onion, chopped finely

4 cloves of garlic, minced

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon ginger

1/4 teaspoon cayenne

1 bay leaf

2 tablespoons cashew butter or other nut butter

1/2 cup coconut milk or other plant milk

1 cup water

1 cup cauliflower, chopped

1 cup summer squash or zucchini, sliced

1 15 oz can chickpeas, rinsed and drained

1 teaspoon lemon juice

1/2 teaspoon salt, or to taste

Preparation

1Heat a large pan or pot with a few teaspoons of water over medium heat. Once water is bubbling, add the onions and cook for 5 minutes. Add the garlic, spices, and bay leaf and cook for another 3-4 minutes, adding tiny splashes of water as needed to keep things from burning.

2Next add in the cashew butter, coconut milk, and water and stir until creamy. Add in the vegetables, chickpeas, and salt. Cover and cook for 8-10 minutes, stirring halfway through cooking time.

3Taste and add the lemon juice, adjust salt and spices as needed. Remove the bay leaf and serve with a side of whole grains like rice or quinoa or as-is.

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