How to Make Quick Butternut squash, pepper, spinach and chickpea curry

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash, pepper, spinach and chickpea curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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This vegan butternut squash and chickpea curry is delicious! It's easy to make and is perfect for a tasty weeknight dinner. Butternut Squash is the star of this curry, it's such a great vegetable to use in a curry adding Spinach - tomato - butternut squash. 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.

To get started with this recipe, we have to first prepare a few components. You can cook butternut squash, pepper, spinach and chickpea curry using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash, pepper, spinach and chickpea curry:

1. Prepare 1 butternut squash
2. Prepare 1 medium white onion
3. Prepare 3 cloves garlic
4. Take 1 yellow bell pepper
5. Make ready 1 red bell pepper
6. Get 400 ml coconut milk
7. Get 100 g spinach leaves
8. Get 1 tsp turmeric
9. Make ready 1 tbsp curry powder
10. Prepare 1 tbsp cumin
11. Get 1 tsp cayenne pepper

Add the butternut squash and the coconut milk and season generously with salt and pepper. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. View full nutritional breakdown of Butternut Squash, Chickpea and Spinach Curry calories by ingredient. Add the butternut squash and coat in the ingredients in the pan.

Steps to make Butternut squash, pepper, spinach and chickpea curry:

1. Chop your onions about 2cm dice and finely dice your garlic. Cook them out in a pan with oil and add salt to release the natural sugars from onions.
2. Almost caramelise the onions and garlic. - Add your dried spices and cook out the spices for a couple minutes.
3. Dice your butternut squash and peppers to about 2cm dice and add them Into the pan. Stir and combine.
4. Add your coconut milk and bring to the boil. Reduce and cover until the butternut has broken down and the curry has thickened.
5. Add your spinach and check the seasoning. Adjust to taste.
6. Serve with brown rice or simply enjoy on its own for a wholesome veggie curry

View full nutritional breakdown of Butternut Squash, Chickpea and Spinach Curry calories by ingredient. Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. When the spinach is wilted and the chickpeas are warmed through, add the coriander and a The lemon juice lifts the flavour nicely. Home » All Recipes » Moroccan Butternut Squash, Chickpea, and Spinach Stew.

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