Loaded Butternut Squash Curry

Pre-roast the cauliflower and butternut squash: toss with avocado oil and sea salt. Bake cauliflower at 350°F for about 20 minutes, and squash at 350°F for about 45 minutes.

To make the curry: Sauté the diced onion in oil and spices (sea salt, cumin, nutritional yeast, garlic powder) until soft. Add in carrots and cook for a few minutes until tender. While carrots are cooking, steam the broccoli florets (e.g., in the microwave for 3 minutes). Add the steamed broccoli to the pot and cook for a minute or two. Next, toss in the roasted butternut squash and cauliflower and cook for about another two minutes. Pour in the diced tomatoes, green peas, full fat coconut milk, and vegetable stock. Add more seasonings according to preference. Stir all ingredients together and cook half covered for about 40 minutes on medium-low heat, or until most of the liquid is absorbed.