Step-by-Step Guide to Prepare Quick Chickpea Curry with Butternut Squash and Potatoes

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, chickpea curry with butternut squash and potatoes. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chickpea Curry with Butternut Squash and Potatoes is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Make ready 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
2. Take 300 g butternut or kabocha squash
3. Make ready 300 g small potatoes
4. Get 1 onion
5. Make ready 1-2 cloves garlic
6. Get 1 Tbsp butter or olive oil
7. Take 1/2 tsp ground coriander seeds
8. Get 1/2 tsp fennel seeds (optional)
9. Take 1 tsp salt
10. Take Spice mix - you can substitute all curry powder instead:
11. Take 2 tsp curry powder
12. Prepare 1/2 tsp turmeric
13. Get 1/2 tsp cinnamon
14. Make ready 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 it up for this exceptional food chickpea curry with butternut squash and potatoes recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!