Recipe of Super Quick Homemade Butternut squash and chickpea curry

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, butternut squash and chickpea curry. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Butternut squash and chickpea curry is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Butternut squash and chickpea curry is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Butternut squash and chickpea curry:

1. Take 1 medium butternut squash
2. Get 3 bell peppers (any colors you like)
3. Get 2 tins chick peas
4. Make ready 2 large white onions
5. Make ready 2 red chillies
6. Make ready 1 stalk lemon grass
7. Get 1 bunch coriander
8. Prepare Thumb sized piece fresh ginger
9. Make ready Garlic paste (or 2 cloves fresh garlic ground to a paste)
10. Prepare Onion powder
11. Take Garlic powder
12. Get Curry powder
13. Make ready Chilli powder
14. Get Ground cumin
15. Get Non smoked paprika
16. Make ready Dried mixed herbs
17. Take Ground coriander
18. Make ready Salt
19. Get Ground black pepper
20. Make ready 1 vegetable stock pot or stock cube
21. Prepare 3 tins chopped tomatoes

Instructions to make Butternut squash and chickpea curry:

1. Take the skin off the butternut squash, chop into small pieces and set aside. Butternut squash is a hard vegetable so don't make the pieces too big or they'll take a very long time to cook.
2. Slice the peppers into rings and then chop the rings into quarters. Set aside.
3. Finely chop the white onions. In a large pot put a bit of oil and then add the onions. But don't turn the heat on yet.
4. Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger.
5. Turn the heat on under the onions and fry until they start to soften. Then add the butternut squash, peppers, chillies, lemon grass, coriander stalks and ginger. Mix well.
6. Then add 1 tsp onion powder, 1/2 tsp garlic powder, 2 heaped tsp curry powder, 2 heaped tsp ground cumin, 1 tsp paprika, 2 tsp dried mixed herbs, 1-2 tsp chilli powder (depends how much heat you want, remember you already have fresh chillies in there), 1 tsp ground coriander, 1/2 tsp salt, a good amount of ground black pepper and the vegetable stock pot or stock cube. Mix very well.
7. Add the chickpeas and tomatoes, mix well again. Put the lid on the pot, turn down to low and simmer for 1 hour. Or until you can easily cut through the butternut squash with a spoon.
8. Chop the coriander leaves and add them to the curry. Mix well and serve. We eat this curry with lime and coriander rice, but you can eat it with whatever you want.

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