Hello, I’m Elise. Today, I will show you a way to make chickpea curry with butternut squash and potatoes recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really 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 well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Chickpea Curry with Butternut Squash and Potatoes is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
- Take 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Get 300 g butternut or kabocha squash
- Make ready 300 g small potatoes
- Make ready 1 onion
- Take 1-2 cloves garlic
- Make ready 1 Tbsp butter or olive oil
- Take 1/2 tsp ground coriander seeds
- Take 1/2 tsp fennel seeds (optional)
- Prepare 1 tsp salt
- Make ready Spice mix - you can substitute all curry powder instead:
- Make ready 2 tsp curry powder
- Make ready 1/2 tsp turmeric
- Take 1/2 tsp cinnamon
- Take 1 tsp cumin
- Make ready Garnish
- Make ready 1 tsp Garam masala
- Make ready to taste Plain yoghurt
Steps 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 this up for this special dish chickpea curry with butternut squash and potatoes recipe. Thank you very much for reading. I am 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 on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
