Hi, I am Jane. Today, I will show you a way to prepare chickpea curry with butternut squash and potatoes recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chickpea Curry with Butternut Squash and Potatoes Recipe
Chickpea Curry with Butternut Squash and Potatoes is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chickpea Curry with Butternut Squash and Potatoes is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
- Make ready 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Prepare 300 g butternut or kabocha squash
- Prepare 300 g small potatoes
- Make ready 1 onion
- Get 1-2 cloves garlic
- Prepare 1 Tbsp butter or olive oil
- Take 1/2 tsp ground coriander seeds
- Make ready 1/2 tsp fennel seeds (optional)
- Prepare 1 tsp salt
- Get Spice mix - you can substitute all curry powder instead:
- Make ready 2 tsp curry powder
- Get 1/2 tsp turmeric
- Make ready 1/2 tsp cinnamon
- Get 1 tsp cumin
- Prepare Garnish
- Take 1 tsp Garam masala
- Prepare to taste Plain yoghurt
Instructions to make Chickpea Curry with Butternut Squash and Potatoes:
- Soak chickpeas overnight or for 8 hours if using dried ones.
- 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.
- 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.
- 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.
- 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)
- 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.
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