Good Idea to Serving Appetizing Butternut squash and chickpea curry

Hoping to dine Butternut squash and chickpea curry a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with useful procedures on cooking a Butternut squash and chickpea curry like a famous chef made.

We hope you got benefit from reading it, now let's go back to butternut squash and chickpea curry recipe. To cook butternut squash and chickpea curry you only need 21 ingredients and 8 steps. Here is how you cook it.

To make an unforgettable Butternut squash and chickpea curry, below are the components needed:

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

After preparing the ingridients, next you are good to make your 5-star Butternut squash and chickpea curry by following the instructions on this section:

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..

This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. This Thai inspired curry is a great meal to make ahead and is very simple.

Recipe : Butternut squash and chickpea curry

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step by step to make Butternut squash and chickpea curry

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