Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chickpea curry with butternut squash and potatoes. One of my favorites. For mine, I’m gonna make it a bit unique. 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 well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Chickpea Curry with Butternut Squash and Potatoes is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
- Prepare 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Prepare 300 g butternut or kabocha squash
- Take 300 g small potatoes
- Get 1 onion
- Take 1-2 cloves garlic
- Prepare 1 Tbsp butter or olive oil
- Make ready 1/2 tsp ground coriander seeds
- Take 1/2 tsp fennel seeds (optional)
- Get 1 tsp salt
- Get Spice mix - you can substitute all curry powder instead:
- Get 2 tsp curry powder
- Get 1/2 tsp turmeric
- Make ready 1/2 tsp cinnamon
- Prepare 1 tsp cumin
- Take Garnish
- Make ready 1 tsp Garam masala
- Prepare 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.
Instructions to make Chickpea Curry with Butternut Squash and Potatoes:
- Soak chickpeas overnight or for 8 hours if using dried ones.
- 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.
- 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.
- 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.
- 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)
- 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’s going to wrap this up for this special food chickpea curry with butternut squash and potatoes recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
