Butternut squash and chickpea curry
Butternut squash and chickpea curry

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash and chickpea curry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Butternut squash and chickpea curry is one of my favourite Vegetarian curries. When I am craving something warm, healthy, and comforting this is one of my go to dinners! There is something about the creaminess from the coconut cream (or coconut milk) that makes this curry feel decadent yet still simple enough to make on a busy weeknight.

Butternut squash and chickpea curry is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Butternut squash and chickpea curry is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you can achieve it.

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

It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. 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.

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.

Some of the curried dishes I make, like my chickpea and eggplant curry, are predominantly savory. Now add the tin of tomatoes and stir well, add the butternut squash, peppers and chickpea and stock. This Slow Cooker Butternut Squash and Chickpea Curry nails it, resulting in the perfect butternut squash curry that is as low maintenance as one could ask for during the week. Butternut squash and chickpea curry with spinach is a healthy, vegan and quick curry recipe made in the instant pot or stovetop. Put it together in a bowl with brown rice and some green chutney and you've made yourself a complete meal.

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