Half-fill a 6-qt or larger pot with water; bring to a boil. Add cauliflower; cook 2 minutes. Remove with a slotted spoon to a colander. Add squash to pot; cook 2 minutes. Drain over cauliflower in colander.
Dry pot. Add oil and heat over medium-high heat. Add onions and garlic and sauté 3 minutes or until translucent. Stir in curry powder and salt; cook 1 minute. Stir in condensed soup and coconut milk. Remove from heat. Add drained cauliflower and squash, the red peppers, chickpeas and green peas; stir to mix.
Divide evenly among 4 gallon-size ziptop freezer bags (8 cups in each). Seal, label and freeze up to 3 months.
To serve: Defrost. Place curry in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, 12 to 15 minutes until heated through.
Calories 538 Fat 19g Saturated fat 11g Cholesterol 8mg
Sodium 891mg Carbohydrate 81g Fiber 11g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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