Recipe: Delicious Chickpea Curry with Butternut Squash and Potatoes

Chickpea Curry with Butternut Squash and Potatoes. 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 If you are brave enough to experiment with spices on your own, this Simplified Cauliflower and Potato Curry Aloo Gobi is for you! Add, the Butternut Squash, the Chick Peas, remaining Potatoes, Pepper, and water to cover vegetables, bring to boil and simmer for. This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites.

I've given you the option of preparing the recipe with or without some added greens. Golden Butternut Squash and Chickpea Curry. A great tasting curry from scratch will always call for a fair few spices. You can have Chickpea Curry with Butternut Squash and Potatoes using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chickpea Curry with Butternut Squash and Potatoes

1. It's 150 g of dry chickpeas soaked overnight OR 1 can cooked chickpeas.
2. It's 300 g of butternut or kabocha squash.
3. Prepare 300 g of small potatoes.
4. It's 1 of onion.
5. It's 1-2 cloves of garlic.
6. Prepare 1 Tbsp of butter or olive oil.
7. You need 1/2 tsp of ground coriander seeds.
8. You need 1/2 tsp of fennel seeds (optional).
9. You need 1 tsp of salt.
10. You need of Spice mix - you can substitute all curry powder instead:.
11. You need 2 tsp of curry powder.
12. Prepare 1/2 tsp of turmeric.
13. It's 1/2 tsp of cinnamon.
14. It's 1 tsp of cumin.
15. You need of Garnish.
16. Prepare 1 tsp of Garam masala.
17. Prepare to taste of Plain yoghurt.

However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets. Add the potatoes and stir to coat in the Spices. An easy vegan butternut squash and chickpea curry that freezes well. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper.

Chickpea Curry with Butternut Squash and Potatoes step by step

1. Soak chickpeas overnight or for 8 hours if using dried ones..
2. 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..
3. 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..
4. 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..
5. 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).
6. 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..

Bring to a boil, then cover, reduce Instead of butternut squash, you can use sweet potatoes or acorn squash. I like to buy I like adding a teaspoon of a madras curry powder and carrots. What makes this Butternut Squash and Chickpea Curry healthy? High in Fiber: Between the chickpeas and vegetables, this recipe is already Yes, sweet potatoes would make an excellent substitution in this curry if you do not have butternut squash on hand. EASY coconut curry with chickpeas and Indian spices.