Butternut-Cauliflower-Coconut Curry

• 1 (15 ounce) can unsalted chickpeas, rinsed and drained
• 3 tablespoons olive oil, divided
• 1/2 cup frozen green pea, thawed
• 3/4 cup chopped yellow onion
• 2 tablespoons minced fresh garlic
• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons curry powder
• 1 cup cubed peeled butternut squash
• 1 cup fresh cauliflower floret
• 1 cup diced red potatoes
• 4 cups unsalted vegetable stock
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon kosher salt
• 1 cup light coconut milk
• lime wedge (optional)

1. Preheat oven to 450u0b0F.
2. Place chickpeas on a rimmed baking sheet; pat dry.
3. Add 1 tablespoon oil to chickpeas; toss to coat.
4. Spread chickpeas in an even layer on pan.
5. Bake at 450u0b0F for 30 minutes.
6. Add green peas to pan; bake at 450u0b0F for 5 minutes or until chickpeas and green peas are crisp.
7. Heat a large Dutch oven over medium.
8. Add remaining 2 tablespoons oil; swirl to coat.
9. Add onion and garlic; saute 5 minutes.
10. Add flour and curry powder.
11. Cook 1 1/2 minutes or until flour begins to brown, stirring constantly.
12. Stir in butternut squash, cauliflower, and potatoes.
13. Add vegetable stock, pepper, and salt; bring to a boil over medium-high.
14. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
15. Remove pan from heat; stir in coconut milk.
16. Place about 1 1/2 cups vegetable mixture in each of 4 bowls.
17. Top each serving with about 1/3 cup chickpea mixture.
18. Serve with lime wedges, if desired.

unsalted chickpeas, olive oil, frozen green pea, yellow onion, fresh garlic, flour, curry powder, fresh cauliflower floret, red potatoes, fresh ground black pepper, kosher salt, light coconut milk, lime

Taken from www.food.com/recipe/butternut-cauliflower-coconut-curry-533850 (may not work)