Recipe: Perfect Butternut squash and chickpea curry

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 cook Butternut squash and chickpea curry using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Butternut squash and chickpea curry

1. Prepare 1 cup of butternut squash.
2. It's 1 cup of chickpeas.
3. Prepare 1 cup of peas.
4. It's 1/2 of onion.
5. Prepare 1 of garlic clove.
6. Prepare 1/2 inch of ginger root.
7. Prepare 1 teaspoon of turmeric.
8. Prepare 1 teaspoon of cumin.
9. It's 1/2 teaspoon of chill.
10. You need Pinch of black pepper.
11. It's 1 tablespoon of oil.
12. It's 1 tin of chopped tomatoes.
13. You need 1 tin of coconut milk.
14. You need of Large handful of spinach.

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 instructions

1. Fry of the garlic, onions and ginger with the oil till soft.
2. Simply add everything in to the pan and simmer away for at least 10/15mins.
3. Add the spinach stir in and serve.

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.