Easiest Way to Make Yummy Butternut squash, sweet potato & Chickpea curry

Butternut squash, sweet potato & Chickpea curry. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well. Add vegan butter, cubed, to add additional moisture and.

I like to make it in the morning, and keep it in the oven all day long. Your house will smell so good that you'll want to make it over again and again. The butternut squash and the sweet potatoes bake quickly and by roasting them in the oven, the edges become crisp and slightly charred while the center remains soft. You can cook Butternut squash, sweet potato & Chickpea curry using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Butternut squash, sweet potato & Chickpea curry

1. You need 1 of onion chopped.
2. It's 1 of garlic clove chopped.
3. Prepare 1 of red chilli diced.
4. You need 1/2 inch of ginger chopped.
5. You need 1/2 tsp of turmeric.
6. Prepare 1 tsp of ground Coriander.
7. Prepare 1 tsp of ground Cumin.
8. You need 1 tsp of Garam masala.
9. It's 2 of medium sweet potatoes chopped.
10. Prepare 1 of butternut squash chopped.
11. You need 150 g of baby spinach.
12. Prepare 1 of x 400g can chickpeas drained.
13. Prepare 400 ml of coconut milk.
14. Prepare 200 g of vegetable stock.
15. You need 1 tsp of vegetable or sunflower oil.

This roasted sweet potatoes and butternut squash dish is flavorful, easy to make, and so pretty to serve. It is rich, sweet and hearty, with butternut squash, sweet potatoes and fiery chilli. This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire.

Butternut squash, sweet potato & Chickpea curry step by step

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.

Butternut squash soup is traditional on Thanksgiving and throughout the winter months, and I think almost everyone I know has their go-to butternut squash soup recipe. But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy. Roasted Butternut Squash Sweet Potato SoupMom on Time Out. Like I mentioned above, I was inspired by the classic butternut squash soups. However I put my own spin on in it by flavouring the soup with a touch of Thai red curry paste.