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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, chickpea curry with butternut squash and potatoes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Chickpea Curry with Butternut Squash and Potatoes is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Prepare 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
  2. Get 300 g butternut or kabocha squash
  3. Prepare 300 g small potatoes
  4. Get 1 onion
  5. Make ready 1-2 cloves garlic
  6. Prepare 1 Tbsp butter or olive oil
  7. Take 1/2 tsp ground coriander seeds
  8. Make ready 1/2 tsp fennel seeds (optional)
  9. Make ready 1 tsp salt
  10. Prepare Spice mix - you can substitute all curry powder instead:
  11. Prepare 2 tsp curry powder
  12. Get 1/2 tsp turmeric
  13. Make ready 1/2 tsp cinnamon
  14. Prepare 1 tsp cumin
  15. Get Garnish
  16. Get 1 tsp Garam masala
  17. Prepare to taste Plain yoghurt
Steps 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.

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