Chickpea Curry with Butternut Squash and Potatoes
Chickpea Curry with Butternut Squash and Potatoes

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chickpea curry with butternut squash and potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Chickpea Curry with Butternut Squash and Potatoes is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
  1. Take dry chickpeas soaked overnight OR 1 can cooked chickpeas
  2. Get butternut or kabocha squash
  3. Prepare small potatoes
  4. Get onion
  5. Take garlic
  6. Prepare butter or olive oil
  7. Get ground coriander seeds
  8. Prepare fennel seeds (optional)
  9. Take salt
  10. Make ready Spice mix - you can substitute all curry powder instead:
  11. Prepare curry powder
  12. Make ready turmeric
  13. Get cinnamon
  14. Prepare cumin
  15. Take Garnish
  16. Take Garam masala
  17. Prepare Plain yoghurt
Instructions to make Chickpea Curry with Butternut Squash and Potatoes:
  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.

So that is going to wrap it up for this special food chickpea curry with butternut squash and potatoes recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!