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Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chickpea curry with butternut squash and potatoes. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Cut the squash and potatoes into bite size chunks. 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.

Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Chickpea Curry with Butternut Squash and Potatoes is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:

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

Stir until they are both coated in the onions, garlic and spices. Add the canned tomatoes, coconut cream, salt and pepper. This golden butternut chickpea curry and my red lentil, sweet potato, and coconut curry are more sweet. Here, garam masala and a handful of golden raisins compliment the sweetness of the butternut squash.

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.

This is a perfect recipe for fall, when the scent of cinnamon and the sight of winter squash are in full swing. How to make roasted butternut curry: Start by preparing the butternut squash. The easiest way I find is to cut off both ends, peel the skin and cut in half lengthways. From here you can scrape out the seeds and stringy insides with a spoon, it will come out easily. Now add the tin of tomatoes and stir well, add the butternut squash, peppers and chickpea and stock.

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