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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chickpea curry with butternut squash and potatoes. It is one of my favorites. For mine, 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 well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chickpea Curry with Butternut Squash and Potatoes is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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