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Variety to Preparing Appetizing Chickpea Curry with Butternut Squash and Potatoes

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Chickpea Curry with Butternut Squash and Potatoes

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To prepare an unforgettable Chickpea Curry with Butternut Squash and Potatoes, below are the ingridients needed:

  1. Use 150 g of dry chickpeas soaked overnight OR 1 can cooked chickpeas.
  2. Prepare 300 g of butternut or kabocha squash.
  3. Use 300 g of small potatoes.
  4. Take 1 of onion.
  5. You need 1-2 cloves of garlic.
  6. Provide 1 Tbsp of butter or olive oil.
  7. Prepare 1/2 tsp of ground coriander seeds.
  8. Prepare 1/2 tsp of fennel seeds (optional).
  9. Provide 1 tsp of salt.
  10. You need of Spice mix - you can substitute all curry powder instead:.
  11. Prepare 2 tsp of curry powder.
  12. You need 1/2 tsp of turmeric.
  13. Provide 1/2 tsp of cinnamon.
  14. Prepare 1 tsp of cumin.
  15. You need of Garnish.
  16. Prepare 1 tsp of Garam masala.
  17. Prepare to taste of Plain yoghurt.

After preparing the components, next you are good to cook your 5-star Chickpea Curry with Butternut Squash and Potatoes by following the procedures below:

  1. Soak chickpeas overnight or for 8 hours if using dried ones..
  2. 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..
  3. 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..
  4. 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..
  5. 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).
  6. 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..

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 use canned chickpeas as well. This butternut squash and chickpea curry is really easy to make, not too spicy so the kids can enjoy it too. Just serve it with rice and naan and you have a lovely satisfying meal.

Recipe : Chickpea Curry with Butternut Squash and Potatoes

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