How to Make Favorite Chickpea Curry with Butternut Squash and Potatoes

Chickpea Curry with Butternut Squash and Potatoes

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chickpea curry with butternut squash and potatoes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Chickpea Curry with Butternut Squash and Potatoes is something which I have loved my entire life.

To get started with this recipe, we must 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 can achieve it.

The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:
  1. Take 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
  2. Get 300 g butternut or kabocha squash
  3. Take 300 g small potatoes
  4. Prepare 1 onion
  5. Get 1-2 cloves garlic
  6. Get 1 Tbsp butter or olive oil
  7. Make ready 1/2 tsp ground coriander seeds
  8. Take 1/2 tsp fennel seeds (optional)
  9. Get 1 tsp salt
  10. Get Spice mix - you can substitute all curry powder instead:
  11. Make ready 2 tsp curry powder
  12. Get 1/2 tsp turmeric
  13. Get 1/2 tsp cinnamon
  14. Prepare 1 tsp cumin
  15. Take Garnish
  16. Get 1 tsp Garam masala
  17. Take 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.

So that’s going to wrap this up with this special food chickpea curry with butternut squash and potatoes recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!