Easiest Way to Make Quick Chickpea Curry with Butternut Squash and Potatoes

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, chickpea curry with butternut squash and potatoes. One of my favorites. For mine, I will 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 popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Chickpea Curry with Butternut Squash and Potatoes is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you can achieve that.

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

1. Take dry chickpeas soaked overnight OR 1 can cooked chickpeas
2. Prepare butternut or kabocha squash
3. Make ready small potatoes
4. Make ready onion
5. Prepare garlic
6. Take butter or olive oil
7. Make ready ground coriander seeds
8. Take fennel seeds (optional)
9. Take salt
10. Get Spice mix - you can substitute all curry powder instead:
11. Get curry powder
12. Get turmeric
13. Get cinnamon
14. Make ready cumin
15. Get Garnish
16. Take Garam masala
17. Get 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’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!