Hello, I am Elise. Today, I’m gonna show you how to make chickpea curry with butternut squash and potatoes recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chickpea Curry with Butternut Squash and Potatoes Recipe
Chickpea Curry with Butternut Squash and Potatoes is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Chickpea Curry with Butternut Squash and Potatoes is something that I have loved my whole life.
To bewith 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:
- Take 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Make ready 300 g butternut or kabocha squash
- Get 300 g small potatoes
- Make ready 1 onion
- Prepare 1-2 cloves garlic
- Get 1 Tbsp butter or olive oil
- Get 1/2 tsp ground coriander seeds
- Prepare 1/2 tsp fennel seeds (optional)
- Make ready 1 tsp salt
- Take Spice mix - you can substitute all curry powder instead:
- Get 2 tsp curry powder
- Make ready 1/2 tsp turmeric
- Prepare 1/2 tsp cinnamon
- Make ready 1 tsp cumin
- Take Garnish
- Take 1 tsp Garam masala
- Get to taste Plain yoghurt
Instructions to make Chickpea Curry with Butternut Squash and Potatoes:
- Soak chickpeas overnight or for 8 hours if using dried ones.
- 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.
- 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.
- 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.
- 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)
- 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.
So that’s going to wrap it up with this exceptional dish chickpea curry with butternut squash and potatoes recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
