Butternut squash, sweet potato & Chickpea curry
Butternut squash, sweet potato & Chickpea curry

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash, sweet potato & chickpea curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Butternut squash, sweet potato & Chickpea curry is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Butternut squash, sweet potato & Chickpea curry is something that I have loved my entire life.

Try Creating This Sweet Potato Pie With Marshmallow Meringue. And actually, cup for cup acorn squash is the most nutritious of all the winter squash varieties—but. Use a fork, potato masher, or whisk to thoroughly mash.

To begin with this recipe, we must first prepare a few ingredients. You can have butternut squash, sweet potato & chickpea curry using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash, sweet potato & Chickpea curry:
  1. Get 1 onion chopped
  2. Prepare 1 garlic clove chopped
  3. Take 1 red chilli diced
  4. Prepare 1/2 inch ginger chopped
  5. Take 1/2 tsp turmeric
  6. Prepare 1 tsp ground Coriander
  7. Get 1 tsp ground Cumin
  8. Prepare 1 tsp Garam masala
  9. Prepare 2 medium sweet potatoes chopped
  10. Prepare 1 butternut squash chopped
  11. Get 150 g baby spinach
  12. Make ready 1 x 400g can chickpeas drained
  13. Make ready 400 ml coconut milk
  14. Take 200 g vegetable stock
  15. Make ready 1 tsp vegetable or sunflower oil

Combining these three makes for a beautiful melody of flavors. Perfect for a festive fall dish or as part of your Thanksgiving dinner! Plus our recipe is so easy to make in the Instant Pot. Place the sweet potatoes and butternut squash into a large pot and cover with water.

Instructions to make Butternut squash, sweet potato & Chickpea curry:
  1. Blitz onion, garlic, chilli and ginger to make a paste
  2. Add oil to pot, fry paste for a few minutes, add spices, sweet potato, butternut squash and chickpeas
  3. Add coconut milk and stock bring to the boil then cover and simmer for 30 to 45 minutes until squash and potato soft
  4. Add spinach stir for a few minutes then serve with rice

Drain and allow to steam dry for a minute or two. To begin, melt the butter over medium heat in a large pot and add the onions. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. The butternut squash beats the sweet potato with fewer calories per serving and lower carb and sugar counts, too. Butternut Squash vs Sweet Potato - Which Has A Better Nutritional Profile?

So that is going to wrap this up with this special food butternut squash, sweet potato & chickpea curry recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at 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!