Chickpea Curry with Butternut Squash and Potatoes
Chickpea Curry with Butternut Squash and Potatoes

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, chickpea curry with butternut squash and potatoes. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Chickpea Curry with Butternut Squash and Potatoes is something which I have loved my whole life. They are fine and they look fantastic.

Great recipe for Chickpea Curry with Butternut Squash and Potatoes. A simple curry anyone can make for the autumn. Or mix in other spices you might like. I like to use dried chickpeas over canned because they have.

To get started with this recipe, we have to first prepare a few components. 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:
  1. Take 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
  2. Prepare 300 g butternut or kabocha squash
  3. Take 300 g small potatoes
  4. Get 1 onion
  5. Get 1-2 cloves garlic
  6. Take 1 Tbsp butter or olive oil
  7. Take 1/2 tsp ground coriander seeds
  8. Take 1/2 tsp fennel seeds (optional)
  9. Make ready 1 tsp salt
  10. Take Spice mix - you can substitute all curry powder instead:
  11. Take 2 tsp curry powder
  12. Get 1/2 tsp turmeric
  13. Make ready 1/2 tsp cinnamon
  14. Prepare 1 tsp cumin
  15. Make ready Garnish
  16. Prepare 1 tsp Garam masala
  17. Take to taste Plain yoghurt

Once the onions are tender, add the curry paste and cook for a minute or so stirring the whole time, then add the squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up. Butternut squash and chickpea curry is one of my favourite Vegetarian curries. When I am craving something warm, healthy, and comforting this is one of my go to dinners! There is something about the creaminess from the coconut cream (or coconut milk) that makes this curry feel decadent yet still simple enough to make on a busy weeknight.

Steps to make Chickpea Curry with Butternut Squash and Potatoes:
  1. Soak chickpeas overnight or for 8 hours if using dried ones.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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.

When I am craving something warm, healthy, and comforting this is one of my go to dinners! There is something about the creaminess from the coconut cream (or coconut milk) that makes this curry feel decadent yet still simple enough to make on a busy weeknight. 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 use canned chickpeas as well.

So that’s going to wrap it up with this exceptional food chickpea curry with butternut squash and potatoes recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!