Recipe of Speedy Butternut squash and chickpea curry

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Butternut squash and chickpea curry. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Butternut squash and chickpea curry Recipe. 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.

You can cook Butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Butternut squash and chickpea curry

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

Here, garam masala and a handful of golden.This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal.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.

Butternut squash and chickpea curry step by step

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..

An easy vegan butternut squash and chickpea curry that freezes well.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.

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.I like to use dried chickpeas and cook them myself instead of canned, but you can of course.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.