Butternut squash, pepper, spinach and chickpea curry
Butternut squash, pepper, spinach and chickpea curry

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, butternut squash, pepper, spinach and chickpea curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

This vegan butternut squash and chickpea curry is delicious! It's easy to make and is perfect for a tasty weeknight dinner. Now add the tin of tomatoes and stir well, add the butternut squash, peppers and chickpea and stock.

Butternut squash, pepper, spinach and chickpea curry is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Butternut squash, pepper, spinach and chickpea curry is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook butternut squash, pepper, spinach and chickpea curry using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut squash, pepper, spinach and chickpea curry:
  1. Make ready 1 butternut squash
  2. Prepare 1 medium white onion
  3. Prepare 3 cloves garlic
  4. Prepare 1 yellow bell pepper
  5. Make ready 1 red bell pepper
  6. Prepare 400 ml coconut milk
  7. Prepare 100 g spinach leaves
  8. Prepare 1 tsp turmeric
  9. Take 1 tbsp curry powder
  10. Get 1 tbsp cumin
  11. Prepare 1 tsp cayenne pepper

Golden Butternut Squash and Chickpea Curry. View full nutritional breakdown of Butternut Squash, Chickpea and Spinach Curry calories by ingredient. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Bring an exotic taste to your table with this totally vegetarian Butternut Squash Chickpea Curry.

Steps to make Butternut squash, pepper, spinach and chickpea curry:
  1. Chop your onions about 2cm dice and finely dice your garlic. Cook them out in a pan with oil and add salt to release the natural sugars from onions.
  2. Almost caramelise the onions and garlic. - Add your dried spices and cook out the spices for a couple minutes.
  3. Dice your butternut squash and peppers to about 2cm dice and add them Into the pan. Stir and combine.
  4. Add your coconut milk and bring to the boil. Reduce and cover until the butternut has broken down and the curry has thickened.
  5. Add your spinach and check the seasoning. Adjust to taste.
  6. Serve with brown rice or simply enjoy on its own for a wholesome veggie curry

An easy vegan butternut squash and chickpea curry that freezes well. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as. Easy Coconut Chickpea Curry with Butternut Squash and Spinach. posted by Marina Delio

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