Butternut squash and chickpea curry. This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your favourite if you give it a try. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. This curry is a slight departure for me in that it's tomato-free, which means its sweeter and less acidic than, say, my chickpea and eggplant curry.

It's perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the week. This was the very first curry I posted on this blog, I love a good curry so it won't be. An easy vegan butternut squash and chickpea curry that freezes well. You can have Butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Butternut squash and chickpea curry

Prepare 1 of medium butternut squash.
You need 3 of bell peppers (any colors you like).
Prepare 2 tins of chick peas.
Prepare 2 of large white onions.
You need 2 of red chillies.
You need 1 stalk of lemon grass.
It's 1 bunch of coriander.
Prepare of Thumb sized piece fresh ginger.
Prepare of Garlic paste (or 2 cloves fresh garlic ground to a paste).
It's of Onion powder.
Prepare of Garlic powder.
Prepare of Curry powder.
You need of Chilli powder.
Prepare of Ground cumin.
Prepare of Non smoked paprika.
You need of Dried mixed herbs.
Prepare of Ground coriander.
It's of Salt.
It's of Ground black pepper.
You need 1 of vegetable stock pot or stock cube.
You need 3 tins of chopped tomatoes.

This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course. This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

Butternut squash and chickpea curry step by step

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..
Slice the peppers into rings and then chop the rings into quarters. Set aside..
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..
Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger..
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..
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..
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..
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..

What makes this Butternut Squash and Chickpea Curry healthy? High in Fiber: Between the chickpeas and vegetables, this recipe is already packed with fiber. Additionally, whole-wheat couscous is a whole grain, which means it has more fiber and nutrients than regular refined couscous. Bring an exotic taste to your table with this totally vegetarian Butternut Squash Chickpea Curry. Would be a perfect mix for hot steaming rice or an.