Hey everyone, I hope you are having an amazing day today. 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 tasty. This is gonna smell and look delicious.
Cut the squash and potatoes into bite size chunks. In a pot, heat the butter/olive oil. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato purée and lentils.
Chickpea Curry with Butternut Squash and Potatoes is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Chickpea Curry with Butternut Squash and Potatoes is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
- Get 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Get 300 g butternut or kabocha squash
- Take 300 g small potatoes
- Get 1 onion
- Get 1-2 cloves garlic
- Take 1 Tbsp butter or olive oil
- Prepare 1/2 tsp ground coriander seeds
- Take 1/2 tsp fennel seeds (optional)
- Get 1 tsp salt
- Prepare Spice mix - you can substitute all curry powder instead:
- Take 2 tsp curry powder
- Make ready 1/2 tsp turmeric
- Prepare 1/2 tsp cinnamon
- Get 1 tsp cumin
- Make ready Garnish
- Make ready 1 tsp Garam masala
- Make ready to taste Plain yoghurt
Add the chickpeas and butternut squash to the pan. Stir until they are both coated in the onions, garlic and spices. Add the canned tomatoes, coconut cream, salt and pepper. It's simple and fresh, and will tempt any veg-phobic family members to dig in.
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.
Add the canned tomatoes, coconut cream, salt and pepper. It's simple and fresh, and will tempt any veg-phobic family members to dig in. If you are using powder ensure that it does not burn by adding some water (or milk if you like), add the potatoes and the butternut squash with the coconut milk and leave to simmer for half an hour. Jump to Recipe · Print Recipe. If there's one thing I don't get tired of, it's cooking.
So that’s going to wrap it up for this exceptional food chickpea curry with butternut squash and potatoes recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be 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!
