Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chickpea curry with butternut squash and potatoes. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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 If you are brave enough to experiment with spices on your own, this Simplified Cauliflower and Potato Curry Aloo Gobi is for you! 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 If you're not keen on butternut squash then sweet potatoes would be a great substitute. A great tasting curry from scratch will always call for a fair few spices.
Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Chickpea Curry with Butternut Squash and Potatoes is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
- Take 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Get 300 g butternut or kabocha squash
- Take 300 g small potatoes
- Take 1 onion
- Take 1-2 cloves garlic
- Get 1 Tbsp butter or olive oil
- Make ready 1/2 tsp ground coriander seeds
- Prepare 1/2 tsp fennel seeds (optional)
- Prepare 1 tsp salt
- Take Spice mix - you can substitute all curry powder instead:
- Prepare 2 tsp curry powder
- Get 1/2 tsp turmeric
- Take 1/2 tsp cinnamon
- Make ready 1 tsp cumin
- Make ready Garnish
- Make ready 1 tsp Garam masala
- Prepare to taste Plain yoghurt
Here, garam masala and a handful of golden. An easy vegan butternut squash and chickpea curry that freezes well. What makes this Butternut Squash and Chickpea Curry healthy? High in Fiber: Between the chickpeas and vegetables, this recipe is already Yes, sweet potatoes would make an excellent substitution in this curry if you do not have butternut squash on hand.
Instructions to make Chickpea Curry with Butternut Squash and Potatoes:
- Soak chickpeas overnight or for 8 hours if using dried ones.
- Peel potatoes. If using butternut squash peel it too. If using kabocha, just scrub the skin very well. Cut the squash and potatoes into bite size chunks.
- Mince the onion and garlic. In a pot, heat the butter/olive oil. Add the onions, garlic, coriander seeds and fennel seeds (optional) and cook on low heat until very soft.
- Mix the spice mix while the onions are cooking. Then add the chickpeas and spices into the pot with the onions. Stir for 1-2 minutes.
- Add the potatoes, squash and about 500 ml water into the pot (or enough to cover everything). Bring to a boil on high heat. When it boils, turn to low, cover with a lid and simmer for 30-45 minutes until chickpeas are soft. (if using cooked chickpeas 30 minutes should be good)
- Lastly, mix in about 1 tsp garam masala, cook briefly then turn of heat. (if it's too 'soupy' let it cook without the lid for a few minutes to let it thicken). Serve into bowls and top with a little plain yoghurt and maybe some fresh cilantro if you have.
What makes this Butternut Squash and Chickpea Curry healthy? High in Fiber: Between the chickpeas and vegetables, this recipe is already Yes, sweet potatoes would make an excellent substitution in this curry if you do not have butternut squash on hand. This is a delicious vegan curry with chickpeas, carrots, butternut squash, and lots of Indian spices like cardamom, turmeric, and black mustard seeds. Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway.
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