Hello, I am Laura. Today, I will show you a way to prepare chickpea curry with butternut squash and potatoes recipe. Never skip today’s recipe. This is a simple 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.
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 meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chickpea Curry with Butternut Squash and Potatoes is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have 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:
- Make ready 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Prepare 300 g butternut or kabocha squash
- Take 300 g small potatoes
- Get 1 onion
- Prepare 1-2 cloves garlic
- Prepare 1 Tbsp butter or olive oil
- Prepare 1/2 tsp ground coriander seeds
- Get 1/2 tsp fennel seeds (optional)
- Prepare 1 tsp salt
- Get Spice mix - you can substitute all curry powder instead:
- Prepare 2 tsp curry powder
- Take 1/2 tsp turmeric
- Prepare 1/2 tsp cinnamon
- Get 1 tsp cumin
- Get Garnish
- Prepare 1 tsp Garam masala
- Get 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 with this special dish chickpea curry with butternut squash and potatoes recipe. Thank you very much for reading. I am confident that 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. Thanks again for reading. Let’s cook!
