Butternut Squash And Chickpea Curry

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Butternut squash and chickpea curry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Butternut squash and chickpea curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It's simple, it is fast, it tastes delicious. They're fine and they look wonderful. Butternut squash and chickpea curry is something which I have loved my entire life.

Many things affect the quality of taste from Butternut squash and chickpea curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut squash and chickpea curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butternut squash and chickpea curry is 4 to 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

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

I'm not a vegetarian and neither is anyone in my family, but we do try to have two meat free days a week and this curry has become a family favorite.

Ingredients and spices that need to be Make ready to make Butternut squash and chickpea curry:

1. 1 medium butternut squash
2. 3 bell peppers (any colors you like)
3. 2 tins chick peas
4. 2 large white onions
5. 2 red chillies
6. 1 stalk lemon grass
7. 1 bunch coriander
8. Thumb sized piece fresh ginger
9. Garlic paste (or 2 cloves fresh garlic ground to a paste)
10. Onion powder
11. Garlic powder
12. Curry powder
13. Chilli powder
14. Ground cumin
15. Non smoked paprika
16. Dried mixed herbs
17. Ground coriander
18. Salt
19. Ground black pepper
20. 1 vegetable stock pot or stock cube
21. 3 tins chopped tomatoes

Steps to make 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.

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So that's going to wrap it up with this exceptional food How to Make Ultimate Butternut squash and chickpea curry. Thank you very much for your time. I'm confident 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 family, friends and colleague. Thanks again for reading. Go on get cooking!