Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, butternut squash and chickpea curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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 butternut squash and chickpea curry is delicious, easy to make and is one of my favourites.
Butternut squash and chickpea curry is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Butternut squash and chickpea curry is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Butternut squash and chickpea curry:
- Take 1 medium butternut squash
- Get 3 bell peppers (any colors you like)
- Take 2 tins chick peas
- Get 2 large white onions
- Get 2 red chillies
- Prepare 1 stalk lemon grass
- Prepare 1 bunch coriander
- Get Thumb sized piece fresh ginger
- Take Garlic paste (or 2 cloves fresh garlic ground to a paste)
- Make ready Onion powder
- Take Garlic powder
- Make ready Curry powder
- Make ready Chilli powder
- Get Ground cumin
- Get Non smoked paprika
- Get Dried mixed herbs
- Get Ground coriander
- Make ready Salt
- Make ready Ground black pepper
- Get 1 vegetable stock pot or stock cube
- Get 3 tins chopped tomatoes
An easy vegan butternut squash and chickpea curry that freezes well. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. 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.
Steps to make Butternut squash and chickpea curry:
- 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.
I like to use dried chickpeas and cook them myself instead of canned, but you can of course. Here's what I love about this butternut squash chickpea curry If you are sensitive to spicy food, you may want to use a bit less curry paste than the recipe calls for. On the other hand, if you love spicy food, I recommend adding those Thai chili peppers (or a Serrano pepper) along with the garlic, ginger. 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.
So that is going to wrap this up with this special food butternut squash and chickpea curry recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
