Cauliflower, Squash and Chickpea Curry

Name: Cauliflower, Squash and Chickpea Curry
Cuisine: United Kingdom
Ingredients: juice and zest of 1 lime; 300 ml vegetable stock; 400 g tin of chickpeas; 1 lime, cut into quarters; 3 garlic cloves, roughly chopped; 1 tbsp soy sauce; 1 tbsp peanut butter; 400 ml tin of coconut milk; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 large cauliflower, cut into florets; 1 large cauliflower, cut into florets; 1 chilli, deseeded and roughly chopped; 1 thumb-sized piece of raw ginger, peeled and roughly chopped; 25 g coriander; 2 tsp turmeric; 1 brown onion, chopped; 1 butternut squash, cut into 2–3cm dice; 1 tbsp olive oil; 1 red onion, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

This is a super easy and delicious one-roasting-tin, blitz-and-bake recipe. It’s even tastier the next day. If you want to bulk it out a bit, add some diced chicken breast to the roasting dish with the veg.

Ingredients

1 large cauliflower, cut into florets
1 butternut squash, cut into 2–3cm dice
1 brown onion, choppe

United Kingdom
Scottish
Main course
Vegan
Scotland

Method

Preheat the oven to 220°C/200°C fan/gas mark 7.
Place the cauliflower, butternut squash and both onions in a roasting tray. Toss with the olive oil, 2 teaspoons of salt and 12 grinds of black pepper so everything is well mixed, then put into the oven a