Vegan Mulligatawny

This hearty vegan mulligatawny is filled with rich curry flavors and is perfect for weeknights.

1½ TBS olive oil
½ large red onion, diced
½ butternut squash, cubed (385g peeled)
2 large carrots, peeled and diced
1 medium red pepper, seeded and diced
4 cloves garlic, finely minced
1½ inch piece of ginger, peeled and grated
1 TBS double-concentrated tomato paste
4 tsp mild curry powder
1 tsp ground coriander
½ tsp garam masala
salt
5 cups (1.2 liters) vegetable broth
15.5 oz can of chickpeas, drained and rinsed
½ cup (70g) peas
2 cups of cooked basmati rice (any rice works, too)

View the full recipe at Healthy Nibbles & Bits →