Roasted Vegetable and Nut Christmas Curry

1Preheat your oven to 400°F (200°C).

2In a large bowl, combine the butternut squash (2 cups), Brussels sprouts (1 cup), red bell pepper (1), yellow bell pepper (1), and red onion (1 medium). Drizzle with olive oil (2 tablespoons) and sprinkle with cumin, coriander, turmeric (1 teaspoon), cinnamon (½ teaspoon), chili powder (½ teaspoon), salt, and pepper. Toss until the vegetables are well coated.

3Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

4While the vegetables are roasting, in a large pot, combine the coconut milk and vegetable broth (1 cup). Bring to a gentle simmer over medium heat.

5Add the cooked chickpeas (1 cup) to the pot and stir to combine. Let it simmer for about 5 minutes to heat through.

6Once the vegetables are done roasting, add them to the pot with the coconut milk and chickpeas. Stir gently to combine all the ingredients.

7Add the chopped cashews (½ cup) and almonds (½ cup) to the curry, stirring to incorporate. Let the curry simmer for an additional 5-10 minutes, allowing the flavors to meld together.

8Taste and adjust seasoning with more salt and pepper if needed.

9Serve the curry hot, garnished with fresh cilantro.