Chickpea Curry with Butternut Squash and Potatoes
Chickpea Curry with Butternut Squash and Potatoes

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chickpea curry with butternut squash and potatoes. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chickpea Curry with Butternut Squash and Potatoes is something that I have loved my whole life. They’re fine and they look wonderful.

Great recipe for Chickpea Curry with Butternut Squash and Potatoes. A simple curry anyone can make for the autumn. Or mix in other spices you might like. I like to use dried chickpeas over canned because they have.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
  1. Make ready 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
  2. Make ready 300 g butternut or kabocha squash
  3. Make ready 300 g small potatoes
  4. Get 1 onion
  5. Get 1-2 cloves garlic
  6. Take 1 Tbsp butter or olive oil
  7. Get 1/2 tsp ground coriander seeds
  8. Get 1/2 tsp fennel seeds (optional)
  9. Take 1 tsp salt
  10. Get Spice mix - you can substitute all curry powder instead:
  11. Take 2 tsp curry powder
  12. Take 1/2 tsp turmeric
  13. Make ready 1/2 tsp cinnamon
  14. Take 1 tsp cumin
  15. Make ready Garnish
  16. Prepare 1 tsp Garam masala
  17. Get to taste Plain yoghurt

Add the vegetable stock and bring to a simmer. Once the squash is cooked and the sauce has reduced nicely, add the coconut milk and stir. Add the chickpeas and butternut squash to the pan. Stir until they are both coated in the onions, garlic and spices.

Steps to make Chickpea Curry with Butternut Squash and Potatoes:
  1. Soak chickpeas overnight or for 8 hours if using dried ones.
  2. Peel potatoes. If using butternut squash peel it too. If using kabocha, just scrub the skin very well. Cut the squash and potatoes into bite size chunks.
  3. Mince the onion and garlic. In a pot, heat the butter/olive oil. Add the onions, garlic, coriander seeds and fennel seeds (optional) and cook on low heat until very soft.
  4. Mix the spice mix while the onions are cooking. Then add the chickpeas and spices into the pot with the onions. Stir for 1-2 minutes.
  5. Add the potatoes, squash and about 500 ml water into the pot (or enough to cover everything). Bring to a boil on high heat. When it boils, turn to low, cover with a lid and simmer for 30-45 minutes until chickpeas are soft. (if using cooked chickpeas 30 minutes should be good)
  6. Lastly, mix in about 1 tsp garam masala, cook briefly then turn of heat. (if it's too 'soupy' let it cook without the lid for a few minutes to let it thicken). Serve into bowls and top with a little plain yoghurt and maybe some fresh cilantro if you have.

Add the chickpeas and butternut squash to the pan. Stir until they are both coated in the onions, garlic and spices. Add the canned tomatoes, coconut cream, salt and pepper. 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 raisins compliment the sweetness of the butternut squash.

So that is going to wrap this up for this exceptional food chickpea curry with butternut squash and potatoes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!