Hello, I am Marie. Today, I will show you a way to make butternut squash and chickpea curry recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really 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 foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Butternut squash and chickpea curry is something that I have loved my entire life.

To bewith this recipe, we must first prepare a few ingredients. You can have butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Butternut squash and chickpea curry:

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

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