Steps to Prepare Speedy Chickpea Curry with Butternut Squash and Potatoes

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chickpea curry with butternut squash and potatoes. One of my favorites. For mine, I’m gonna 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 meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Chickpea Curry with Butternut Squash and Potatoes is something that I’ve loved my entire life.

To begin 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 cook it.

The ingredients needed to make Chickpea Curry with Butternut Squash and Potatoes:

1. Take dry chickpeas soaked overnight OR 1 can cooked chickpeas
2. Take butternut or kabocha squash
3. Make ready small potatoes
4. Prepare onion
5. Make ready garlic
6. Get butter or olive oil
7. Take ground coriander seeds
8. Prepare fennel seeds (optional)
9. Make ready salt
10. Get Spice mix - you can substitute all curry powder instead:
11. Make ready curry powder
12. Take turmeric
13. Get cinnamon
14. Get cumin
15. Prepare Garnish
16. Prepare Garam masala
17. Take 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 it up for this exceptional food chickpea curry with butternut squash and potatoes recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!