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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chickpea curry with butternut squash and potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Chickpea Curry with Butternut Squash and Potatoes is something that I have loved my whole life.

To begin 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 can achieve that.

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

1. Prepare 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
2. Make ready 300 g butternut or kabocha squash
3. Make ready 300 g small potatoes
4. Make ready 1 onion
5. Prepare 1-2 cloves garlic
6. Take 1 Tbsp butter or olive oil
7. Take 1/2 tsp ground coriander seeds
8. Prepare 1/2 tsp fennel seeds (optional)
9. Prepare 1 tsp salt
10. Get Spice mix - you can substitute all curry powder instead:
11. Make ready 2 tsp curry powder
12. Make ready 1/2 tsp turmeric
13. Get 1/2 tsp cinnamon
14. Make ready 1 tsp cumin
15. Take Garnish
16. Prepare 1 tsp Garam masala
17. Get to taste 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’s going to wrap it up with this special food chickpea curry with butternut squash and potatoes recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!