This winter vegetable curry is an easy vegetarian dinner filled with hearty butternut squash, cauliflower, tuscan kale and chickpeas, you'll never know the meat is missing!
Place the olive oil in a large pot or dutch oven over medium heat.
Add the onion and cook for 3-4 minutes until softened.
Add the garlic and ginger and cook another 1-2 minutes until fragrant.
Add the almondmilk, broth and curry cubes and bring to a simmer.
Simmer and stir until curry cubes are dissolved, about 4-5 minutes.
Add the butternut squash first and cook for 3-4 minutes.
Next, add the cauliflower, cook an additional 5 minutes.
Add the chickpeas and kale last, stir until incorporated and let cook another 1-2 minutes.
Season with salt and pepper. Feel free to use some additional curry powder, turmeric, garam masala, etc. here if you want a deeper curry flavor. The cubes I used were mild so the curry can handle some additional spice if desired.
If using, add the cornstarch slurry at this point, stir until thickened.
Remove the curry from the heat and serve over rice.
Video
Notes
*If you want a thicker curry, mix the cornstarch with a little water and stir until dissolved. Add it into the curry at the end, stir until thickened.