Butternut squash and chickpea curry
Butternut squash and chickpea curry

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butternut squash and chickpea curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bring the mixture to a boil. Another is my golden butternut squash and chickpea curry, which has become a regular addition to my dinner plans since I made it earlier this […] 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.

Butternut squash and chickpea curry is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Butternut squash and chickpea curry is something which I’ve loved my whole life. They are nice and they look fantastic.

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

This triple tested recipe is low calorie and ready in an hour. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less. This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well.

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.

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. This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce. What makes this Butternut Squash and Chickpea Curry healthy? High in Fiber: Between the chickpeas and vegetables, this recipe is already packed with fiber.

So that’s going to wrap it up for this special food butternut squash and chickpea curry recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!