Butternut squash and chickpea curry
Butternut squash and chickpea curry

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, butternut squash and chickpea curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. 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 golden butternut chickpea curry is my newest favorite weeknight meal! Using cooked chickpeas and pre-cubed butternut squash makes it come This golden butternut chickpea curry and my red lentil, sweet potato, and coconut curry are more sweet.

Butternut squash and chickpea curry is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Butternut squash and chickpea curry is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook it.

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

An easy vegan butternut squash and chickpea curry that freezes well. 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. Here's what I love about this butternut squash chickpea curry If you are sensitive to spicy food, you may want to use a bit less curry paste than the recipe calls for. On the other hand, if you love spicy food, I recommend adding those Thai chili peppers (or a Serrano pepper) along with the garlic, ginger.

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.

Here's what I love about this butternut squash chickpea curry If you are sensitive to spicy food, you may want to use a bit less curry paste than the recipe calls for. On the other hand, if you love spicy food, I recommend adding those Thai chili peppers (or a Serrano pepper) along with the garlic, ginger. 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.

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