Recipe of Perfect Chickpea Curry with Butternut Squash and Potatoes

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

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

To get started with this particular 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 cook it.

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

1. Get dry chickpeas soaked overnight OR 1 can cooked chickpeas
2. Take butternut or kabocha squash
3. Get small potatoes
4. Get onion
5. Take garlic
6. Prepare butter or olive oil
7. Prepare ground coriander seeds
8. Prepare fennel seeds (optional)
9. Take salt
10. Make ready Spice mix - you can substitute all curry powder instead:
11. Get curry powder
12. Take turmeric
13. Take cinnamon
14. Prepare cumin
15. Prepare Garnish
16. Get Garam masala
17. Get Plain yoghurt

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