Butternut squash and chickpea curry
Butternut squash and chickpea curry

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash and chickpea curry. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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 you give it a try. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. An easy vegan butternut squash and chickpea curry that freezes well. This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites.

Butternut squash and chickpea curry is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Butternut squash and chickpea curry is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have 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. Prepare 3 bell peppers (any colors you like)
  3. Prepare 2 tins chick peas
  4. Take 2 large white onions
  5. Prepare 2 red chillies
  6. Prepare 1 stalk lemon grass
  7. Prepare 1 bunch coriander
  8. Make ready Thumb sized piece fresh ginger
  9. Prepare Garlic paste (or 2 cloves fresh garlic ground to a paste)
  10. Take Onion powder
  11. Make ready Garlic powder
  12. Get Curry powder
  13. Make ready Chilli powder
  14. Get Ground cumin
  15. Make ready Non smoked paprika
  16. Get Dried mixed herbs
  17. Take Ground coriander
  18. Prepare Salt
  19. Prepare Ground black pepper
  20. Make ready 1 vegetable stock pot or stock cube
  21. Take 3 tins chopped tomatoes

This golden butternut chickpea curry is my newest favorite weeknight meal! 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.

Steps 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.

It's also freezer friendly and easy to make ahead. Some of the curried dishes I make, like my chickpea and eggplant. This Thai-inspired butternut squash chickpea curry is so flavorful and feels gourmet but is actually quite easy! 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.

So that’s going to wrap this up for this exceptional food butternut squash and chickpea curry recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!