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Butternut Squash & Cauliflower Curry


1⁄4 c. olive oil
1 large onion, diced
2 Tbsp minced garlic
2 Tbsp minced ginger
1 tsp cumin
1 tsp dried coriander
1 tsp turmeric
1⁄2 tsp cayenne pepper
5 cloves
2 cinnamon sticks
1 medium cauliflower, cut into florets
6 c. diced butternut squash
1-28 oz can chickpeas, drained
4 Tbsp vegetable soup mix dissolved in 4 c. boiling water
1 c. chopped cilantro


  • Sauté onion, garlic, ginger & spices in olive oil until garlic begins to soften
  • Add remaining ingredients, except for cilantro
  • Bring to boil over medium-high heat.
  • Reduce to medium heat.
  • Cover & simmer for about 45 minutes until vegetables are fork tender
  • Stir in cilantro at the last moment

Delicious served over whole wheat couscous!

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