Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, butternut squash and chickpea curry. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Butternut squash and chickpea curry is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Butternut squash and chickpea curry is something which I have loved my whole life. They are nice and they look wonderful.
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. Bring the mixture to a boil.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash and chickpea curry using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Butternut squash and chickpea curry:
- Prepare 1 cup butternut squash
- Get 1 cup chickpeas
- Get 1 cup peas
- Prepare 1/2 onion
- Prepare 1 garlic clove
- Get 1/2 inch ginger root
- Get 1 teaspoon turmeric
- Get 1 teaspoon cumin
- Prepare 1/2 teaspoon chill
- Make ready Pinch black pepper
- Take 1 tablespoon oil
- Get 1 tin chopped tomatoes
- Take 1 tin coconut milk
- Prepare Large handful of spinach
If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course. Bring an exotic taste to your table with this totally vegetarian Butternut Squash Chickpea Curry. Would be a perfect mix for hot steaming rice or an.
Instructions to make Butternut squash and chickpea curry:
- Fry of the garlic, onions and ginger with the oil till soft
- Simply add everything in to the pan and simmer away for at least 10/15mins
- Add the spinach stir in and serve
This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce. 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.
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