Butternut squash and chickpea curry
Butternut squash and chickpea curry

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash and chickpea curry. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Add butternut squash, chickpeas, coconut milk and water. This creamy and fragrant chickpea and butternut squash curry is packed with flavour and straightforward to make with step-by-step photos. Make it as mild or as spicy as you like!

Butternut squash and chickpea curry is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Butternut squash and chickpea curry is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this 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 that.

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

Using cooked chickpeas and pre-cubed butternut squash makes it come together in fewer than thirty minutes. It's also freezer friendly and easy to make ahead. Some of the curried dishes I make, like my chickpea and eggplant curry, are predominantly savory. Drain the chickpeas and add to the pot with the cardamom pods, cloves, butternut squash curry paste, butternut squash cubes, stock and coconut milk.

Instructions 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.

Some of the curried dishes I make, like my chickpea and eggplant curry, are predominantly savory. Drain the chickpeas and add to the pot with the cardamom pods, cloves, butternut squash curry paste, butternut squash cubes, stock and coconut milk. Season as needed with salt and black pepper Serve with rice or your choice of sides for a delicious curry. Make it as hot (or not) as you like by upping the chilli content or including just half of one. For added greens, stir in spinach, kale or spring greens to wilt down right at the end of cooking.

So that is going to wrap this up for this special food butternut squash and chickpea curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!