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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butternut squash, sweet potato & chickpea curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Butternut squash, sweet potato & Chickpea curry is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Butternut squash, sweet potato & Chickpea curry is something that I’ve loved my whole 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 get started with this particular recipe, we have to first prepare a few ingredients. You can cook butternut squash, sweet potato & chickpea curry using 15 ingredients and 4 steps. Here is how you cook it.

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

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