Hi, I am Jane. Today, I’m gonna show you how to prepare butternut squash and chickpea curry recipe. Never miss today’s recipe. This is a very 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.

Butternut squash and chickpea curry Recipe

Butternut squash and chickpea curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Butternut squash and chickpea curry is something that I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Butternut squash and chickpea curry:

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

Instructions 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.

So that is going to wrap it up with this distinctive dish butternut squash and chickpea curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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