Recipe of Favorite Butternut squash and chickpea curry

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut squash and chickpea curry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Butternut squash and chickpea curry is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Butternut squash and chickpea curry is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Butternut squash and chickpea curry:

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

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.

So that’s going to wrap this up for this exceptional food butternut squash and chickpea curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!