Easiest Way to Prepare Any-night-of-the-week Butternut squash and chickpea curry

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, butternut squash and chickpea curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut squash and chickpea curry is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Butternut squash and chickpea curry is something that I have loved my whole life. They’re nice and they look fantastic.

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. 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.

To get started with this recipe, we must prepare a few ingredients. You can have butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash and chickpea curry:

1. Prepare 1 medium butternut squash
2. Prepare 3 bell peppers (any colors you like)
3. Get 2 tins chick peas
4. Get 2 large white onions
5. Get 2 red chillies
6. Take 1 stalk lemon grass
7. Prepare 1 bunch coriander
8. Prepare Thumb sized piece fresh ginger
9. Get Garlic paste (or 2 cloves fresh garlic ground to a paste)
10. Take Onion powder
11. Make ready Garlic powder
12. Prepare Curry powder
13. Take Chilli powder
14. Take Ground cumin
15. Take Non smoked paprika
16. Prepare Dried mixed herbs
17. Get Ground coriander
18. Take Salt
19. Make ready Ground black pepper
20. Prepare 1 vegetable stock pot or stock cube
21. Prepare 3 tins chopped tomatoes

This golden butternut chickpea curry is my newest favorite weeknight meal! Using cooked chickpeas and pre-cubed butternut squash makes it come This golden butternut chickpea curry and my red lentil, sweet potato, and coconut curry are more sweet. Here, garam masala and a handful of golden. Tips for making this Thai butternut squash chickpea curry.

Steps to make Butternut squash and chickpea curry:

1. 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.
2. Slice the peppers into rings and then chop the rings into quarters. Set aside.
3. 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.
4. Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger.
5. 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.
6. 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.
7. 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.
8. 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.

Here, garam masala and a handful of golden. Tips for making this Thai 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. This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well.

So that’s going to wrap this up for this exceptional food butternut squash and chickpea curry recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!