Butternut squash and chickpea curry
Butternut squash and chickpea curry

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash and chickpea curry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your favourite if you give it a try. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites. It's perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the week.

Butternut squash and chickpea curry is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Butternut squash and chickpea curry is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash and chickpea curry:
  1. Get 1 medium butternut squash
  2. Make ready 3 bell peppers (any colors you like)
  3. Prepare 2 tins chick peas
  4. Make ready 2 large white onions
  5. Get 2 red chillies
  6. Take 1 stalk lemon grass
  7. Take 1 bunch coriander
  8. Make ready Thumb sized piece fresh ginger
  9. Make ready Garlic paste (or 2 cloves fresh garlic ground to a paste)
  10. Take Onion powder
  11. Make ready Garlic powder
  12. Prepare Curry powder
  13. Make ready Chilli powder
  14. Get Ground cumin
  15. Prepare Non smoked paprika
  16. Make ready Dried mixed herbs
  17. Get Ground coriander
  18. Prepare Salt
  19. Prepare Ground black pepper
  20. Prepare 1 vegetable stock pot or stock cube
  21. Make ready 3 tins chopped tomatoes

Here, garam masala and a handful of golden. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course.

Steps to make Butternut squash and chickpea curry:
  1. Take the skin off the butternut squash, chop into small pieces and set aside. Butternut squash is a hard vegetable so don't make the pieces too big or they'll take a very long time to cook.
  2. Slice the peppers into rings and then chop the rings into quarters. Set aside.
  3. Finely chop the white onions. In a large pot put a bit of oil and then add the onions. But don't turn the heat on yet.
  4. Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger.
  5. Turn the heat on under the onions and fry until they start to soften. Then add the butternut squash, peppers, chillies, lemon grass, coriander stalks and ginger. Mix well.
  6. Then add 1 tsp onion powder, 1/2 tsp garlic powder, 2 heaped tsp curry powder, 2 heaped tsp ground cumin, 1 tsp paprika, 2 tsp dried mixed herbs, 1-2 tsp chilli powder (depends how much heat you want, remember you already have fresh chillies in there), 1 tsp ground coriander, 1/2 tsp salt, a good amount of ground black pepper and the vegetable stock pot or stock cube. Mix very well.
  7. Add the chickpeas and tomatoes, mix well again. Put the lid on the pot, turn down to low and simmer for 1 hour. Or until you can easily cut through the butternut squash with a spoon.
  8. Chop the coriander leaves and add them to the curry. Mix well and serve. We eat this curry with lime and coriander rice, but you can eat it with whatever you want.

This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course. Fantastic tasty curry to keep you warm in the winter months. Cheap and easy to make and a great meal to freeze.

So that is going to wrap this up with this exceptional food butternut squash and chickpea curry recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!