Practical Way to Cooking Tasty Butternut squash, sweet potato & Chickpea curry
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To cook an extraordinary Butternut squash, sweet potato & Chickpea curry, below are the materials needed:
- Prepare 1 of onion chopped.
- Use 1 of garlic clove chopped.
- Provide 1 of red chilli diced.
- Get 1/2 inch of ginger chopped.
- Get 1/2 tsp of turmeric.
- You need 1 tsp of ground Coriander.
- Use 1 tsp of ground Cumin.
- Take 1 tsp of Garam masala.
- Prepare 2 of medium sweet potatoes chopped.
- Take 1 of butternut squash chopped.
- Use 150 g of baby spinach.
- Provide 1 of x 400g can chickpeas drained.
- Provide 400 ml of coconut milk.
- Get 200 g of vegetable stock.
- You need 1 tsp of vegetable or sunflower oil.
After readying the components, now you are good to cook your tasty Butternut squash, sweet potato & Chickpea curry by following the guidances below:
- Blitz onion, garlic, chilli and ginger to make a paste.
- Add oil to pot, fry paste for a few minutes, add spices, sweet potato, butternut squash and chickpeas.
- Add coconut milk and stock bring to the boil then cover and simmer for 30 to 45 minutes until squash and potato soft.
- Add spinach stir for a few minutes then serve with rice.
And, together with the pumpkin, they are Fall's darling veggies, so it would be a shame not to use them. For more colour, throw some other vegetables in, l chose spinach and beans, l love this hearty. Butternut squash soup is traditional on Thanksgiving and throughout the winter months, and I think almost everyone I know has their go-to butternut squash soup recipe. But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy. What is the difference between Sweet Potato and Butternut Squash?
Recipe : Butternut squash, sweet potato & Chickpea curry
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