Vegetable Curry in a Hurry


1 tsp olive oil

½ cup acorn or butternut squash, peeled and diced

1 cup broccoli

1 cup cauliflower

¼ cup onion, sliced

8 cloves garlic, minced

2 tbsp curry powder

½ cup vegetable broth

Generous pinch of pepper

1 can (15 ounce) chickpeas, rinsed and drained

1 can (14 ounce) diced no-salt-added tomatoes

2 tbsp fresh cilantro, chopped


Heat oil in a non-stick skillet over medium heat. Add squash and sauté for 3 minutes. Add broccoli, cauliflower, onion, garlic, and curry powder. Cook for another minute, stirring. Add broth, pepper, chickpeas and tomatoes.

Bring to a boil, then cover and let cook for 10 minutes, reducing heat to a simmer. Stir occasionally.

To serve, sprinkle with chopped fresh cilantro.

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