How to Prepare Great Butternut squash and chickpea curry Cooking Basics for Newbies

This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your favourite if you give it a try. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. An easy vegan butternut squash and chickpea curry that freezes well. This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites.

Butternut squash and chickpea curry is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Butternut squash and chickpea curry is something that I have loved my entire life.

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

The ingredients needed to make Butternut squash and chickpea curry:

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

It's also freezer friendly and easy to make ahead. Some of the curried dishes I make, like my chickpea and eggplant. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour.

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.

Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less. This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well.

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