Hi, I am Kate. Today, we’re going to prepare butternut squash and chickpea curry recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Butternut squash and chickpea curry Recipe

Butternut squash and chickpea curry is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Butternut squash and chickpea curry is something that I have loved my whole life.

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

The ingredients needed to make Butternut squash and chickpea curry:

1. Take 1 medium butternut squash
2. Get 3 bell peppers (any colors you like)
3. Prepare 2 tins chick peas
4. Prepare 2 large white onions
5. Prepare 2 red chillies
6. Get 1 stalk lemon grass
7. Make ready 1 bunch coriander
8. Make ready Thumb sized piece fresh ginger
9. Take Garlic paste (or 2 cloves fresh garlic ground to a paste)
10. Take Onion powder
11. Make ready Garlic powder
12. Take Curry powder
13. Take Chilli powder
14. Make ready Ground cumin
15. Get Non smoked paprika
16. Prepare Dried mixed herbs
17. Make ready Ground coriander
18. Take Salt
19. Prepare Ground black pepper
20. Make ready 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 is going to wrap this up for this special dish butternut squash and chickpea curry recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!

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