Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, chickpea curry with butternut squash and potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Chickpea Curry with Butternut Squash and Potatoes is something that I have loved my whole life. They are fine and they look wonderful.
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 If you are brave enough to experiment with spices on your own, this Simplified Cauliflower and Potato Curry Aloo Gobi is for you! This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites. It's perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the If you're not keen on butternut squash then sweet potatoes would be a great substitute.
To begin with this recipe, we have to prepare a few components. You can cook chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
- Prepare 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Prepare 300 g butternut or kabocha squash
- Take 300 g small potatoes
- Make ready 1 onion
- Make ready 1-2 cloves garlic
- Get 1 Tbsp butter or olive oil
- Prepare 1/2 tsp ground coriander seeds
- Make ready 1/2 tsp fennel seeds (optional)
- Make ready 1 tsp salt
- Get Spice mix - you can substitute all curry powder instead:
- Make ready 2 tsp curry powder
- Take 1/2 tsp turmeric
- Prepare 1/2 tsp cinnamon
- Get 1 tsp cumin
- Prepare Garnish
- Get 1 tsp Garam masala
- Prepare to taste Plain yoghurt
This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets. Add the potatoes and stir to coat in the Spices.
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.
An easy vegan butternut squash and chickpea curry that freezes well. Stir in the coconut cream, chickpeas and beans and cook. Vegetable chickpea curry recipe is curry that you can use to clean out your fridge the next time you find yourself stumped with odds and ends. Other vegetables that would work great for this curry is -. -butternut squash, yellow pumpkin or sweet potato instead of normal potatoes. Easy Coconut Chickpea Curry with Butternut Squash and Spinach. posted by Marina Delio
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