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We hope you got insight from reading it, now let’s go back to butternut squash and chickpea curry recipe. You can cook butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Butternut squash and chickpea curry:
- Take 1 medium butternut squash
- You need 3 bell peppers (any colors you like)
- You need 2 tins chick peas
- Provide 2 large white onions
- Take 2 red chillies
- Prepare 1 stalk lemon grass
- You need 1 bunch coriander
- You need Thumb sized piece fresh ginger
- Prepare Garlic paste (or 2 cloves fresh garlic ground to a paste)
- Prepare Onion powder
- Use Garlic powder
- Provide Curry powder
- Use Chilli powder
- Get Ground cumin
- Take Non smoked paprika
- Use Dried mixed herbs
- Provide Ground coriander
- You need Salt
- Prepare Ground black pepper
- You need 1 vegetable stock pot or stock cube
- Provide 3 tins chopped tomatoes
Instructions to make Butternut squash and chickpea curry:
- 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.
- Slice the peppers into rings and then chop the rings into quarters. Set aside.
- 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.
- Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger.
- 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.
- 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.
- 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.
- 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.
I like to use dried chickpeas and cook them myself instead of canned, but you can of course. Generally this curry is made with Butternut Squash, chickpeas and spinach. But my spinach was not so fresh so I decided to skip spinach and used only Butternut Squash and Chickpeas. Bring an exotic taste with this totally vegetarian Butternut Squash Chickpea Curry. This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.
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