Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chickpea curry with butternut squash and potatoes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chickpea Curry with Butternut Squash and Potatoes is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Chickpea Curry with Butternut Squash and Potatoes is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
- Get 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Take 300 g butternut or kabocha squash
- Make ready 300 g small potatoes
- Prepare 1 onion
- Make ready 1-2 cloves garlic
- Make ready 1 Tbsp butter or olive oil
- Take 1/2 tsp ground coriander seeds
- Take 1/2 tsp fennel seeds (optional)
- Prepare 1 tsp salt
- Prepare Spice mix - you can substitute all curry powder instead:
- Get 2 tsp curry powder
- Get 1/2 tsp turmeric
- Prepare 1/2 tsp cinnamon
- Prepare 1 tsp cumin
- Prepare Garnish
- Prepare 1 tsp Garam masala
- Make ready to taste Plain yoghurt
Steps 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.
So that’s going to wrap this up for this exceptional food chickpea curry with butternut squash and potatoes recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
