Ingredients
Chopped fresh cilantro
Salt and pepper
Salt and pepper
Juice of ½ lime
2 Roma tomatoes, seeded and diced
2 cups fresh cauliflower florets
1 can (16 ounce) garbanzo beans, rinsed and drained
1½ cups peeled butternut squash cubes (approximately 1½ -inch x 1½ -inch)
1 cup coconut milk
½ cup vegetable broth
1½ cups peeled potato cubes (approximately 1½ -inch x 1½ -inch)
1½ teaspoons fresh grated ginger
2 cloves garlic, minced
½ teaspoon ground cardamom
½ teaspoon garam masala
1½ teaspoons ground coriander
2 teaspoons cumin
3 teaspoons red curry paste
1 small shallot, thinly sliced
1 cup coarsely diced onion
2 tablespoons canola oil
Step by step
Preheat heated bowl attachment to 220 °F. Heat canola oil in a large skillet over medium heat. Add onion and shallots and cook, stirring occasionally for 2 to 3 minutes or until beginning to soften. Add red curry paste, cumin, coriander, garam masala, cardamom, garlic and ginger, stir well and cook for 1 to 2 minutes or until spices are fragrant. Add potatoes, cook, and stir for 1 to 2 minutes. Add broth and coconut milk and stir well.
Remove from heat and transfer mixture to preheated KitchenAid® Heated Chef Bowl. Cover and cook for 15 minutes. Add butternut squash, garbanzo beans, cauliflower and tomatoes. Cover with lid and cook for 30 minutes, or until vegetables are tender.
Stir in lime juice and season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.