Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, butternut squash, sweet potato & chickpea curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well. Add vegan butter, cubed, to add additional moisture and.
Butternut squash, sweet potato & Chickpea curry is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Butternut squash, sweet potato & Chickpea curry is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook butternut squash, sweet potato & chickpea curry using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut squash, sweet potato & Chickpea curry:
- Make ready 1 onion chopped
- Take 1 garlic clove chopped
- Prepare 1 red chilli diced
- Get 1/2 inch ginger chopped
- Get 1/2 tsp turmeric
- Prepare 1 tsp ground Coriander
- Take 1 tsp ground Cumin
- Take 1 tsp Garam masala
- Take 2 medium sweet potatoes chopped
- Take 1 butternut squash chopped
- Make ready 150 g baby spinach
- Prepare 1 x 400g can chickpeas drained
- Prepare 400 ml coconut milk
- Take 200 g vegetable stock
- Prepare 1 tsp vegetable or sunflower oil
The butternut squash and the sweet potatoes bake quickly and by roasting them in the oven, the edges become crisp and slightly charred while the center remains soft. This roasted sweet potatoes and butternut squash dish is flavorful, easy to make, and so pretty to serve. It is rich, sweet and hearty, with butternut squash, sweet potatoes and fiery chilli. This is a rambunctiously vibrant vegan curry, both to look at and eat.
Instructions to make Butternut squash, sweet potato & Chickpea curry:
- Blitz onion, garlic, chilli and ginger to make a paste
- Add oil to pot, fry paste for a few minutes, add spices, sweet potato, butternut squash and chickpeas
- Add coconut milk and stock bring to the boil then cover and simmer for 30 to 45 minutes until squash and potato soft
- Add spinach stir for a few minutes then serve with rice
It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Smooth and creamy roasted butternut squash sweet potato soup is the perfect way to start your Thanksgiving meal! Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Like I mentioned above, I was inspired by the classic butternut squash soups. However I put my own spin on in it by flavouring the soup with a touch of Thai red curry paste.
So that is going to wrap it up with this special food butternut squash, sweet potato & chickpea curry recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
