Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash, pepper, spinach and chickpea curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Add the paste, butternut squash, tomatoes, coconut milk and stock. Add the onion, butternut squash and red pepper. Then add the tomatoes, chickpeas, stock and black pepper.
Butternut squash, pepper, spinach and chickpea curry is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Butternut squash, pepper, spinach and chickpea curry is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook butternut squash, pepper, spinach and chickpea curry using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash, pepper, spinach and chickpea curry:
- Get 1 butternut squash
- Take 1 medium white onion
- Get 3 cloves garlic
- Take 1 yellow bell pepper
- Take 1 red bell pepper
- Prepare 400 ml coconut milk
- Prepare 100 g spinach leaves
- Prepare 1 tsp turmeric
- Get 1 tbsp curry powder
- Make ready 1 tbsp cumin
- Take 1 tsp cayenne pepper
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Drain the chickpeas and add to the sauce. Add the garlic and ginger and cook another minute.
Steps to make Butternut squash, pepper, spinach and chickpea curry:
- Chop your onions about 2cm dice and finely dice your garlic. Cook them out in a pan with oil and add salt to release the natural sugars from onions.
- Almost caramelise the onions and garlic. - Add your dried spices and cook out the spices for a couple minutes.
- Dice your butternut squash and peppers to about 2cm dice and add them Into the pan. Stir and combine.
- Add your coconut milk and bring to the boil. Reduce and cover until the butternut has broken down and the curry has thickened.
- Add your spinach and check the seasoning. Adjust to taste.
- Serve with brown rice or simply enjoy on its own for a wholesome veggie curry
Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. 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.
So that’s going to wrap this up for this special food butternut squash, pepper, spinach and chickpea curry recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
