Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, butternut squash and chickpea curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut squash and chickpea curry is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Butternut squash and chickpea curry is something that I have loved my entire life. They are fine and they look fantastic.

An easy vegan butternut squash and chickpea curry that freezes well. Butternut squash and chickpea curry is one of my favourite Vegetarian curries. When I am craving something warm, healthy, and comforting this is one of my go to dinners!

To get started with this recipe, we must prepare a few ingredients. You can cook butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash and chickpea curry:

1. Get 1 medium butternut squash
2. Get 3 bell peppers (any colors you like)
3. Get 2 tins chick peas
4. Get 2 large white onions
5. Take 2 red chillies
6. Make ready 1 stalk lemon grass
7. Take 1 bunch coriander
8. Get Thumb sized piece fresh ginger
9. Take Garlic paste (or 2 cloves fresh garlic ground to a paste)
10. Prepare Onion powder
11. Make ready Garlic powder
12. Take Curry powder
13. Make ready Chilli powder
14. Prepare Ground cumin
15. Make ready Non smoked paprika
16. Prepare Dried mixed herbs
17. Take Ground coriander
18. Make ready Salt
19. Get Ground black pepper
20. Make ready 1 vegetable stock pot or stock cube
21. Get 3 tins chopped tomatoes

Ingredients in butternut squash and chickpea curry recipe. Butternut squash You can use frozen or fresh butternut squash. When using fresh, I like picking up the peeled and cubed squash available in the produce section of most supermarkets. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper.

Instructions to make Butternut squash and chickpea curry:

1. Take the skin off the butternut squash, chop into small pieces and set aside. Butternut squash is a hard vegetable so don't make the pieces too big or they'll take a very long time to cook.
2. Slice the peppers into rings and then chop the rings into quarters. Set aside.
3. Finely chop the white onions. In a large pot put a bit of oil and then add the onions. But don't turn the heat on yet.
4. Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger.
5. Turn the heat on under the onions and fry until they start to soften. Then add the butternut squash, peppers, chillies, lemon grass, coriander stalks and ginger. Mix well.
6. Then add 1 tsp onion powder, 1/2 tsp garlic powder, 2 heaped tsp curry powder, 2 heaped tsp ground cumin, 1 tsp paprika, 2 tsp dried mixed herbs, 1-2 tsp chilli powder (depends how much heat you want, remember you already have fresh chillies in there), 1 tsp ground coriander, 1/2 tsp salt, a good amount of ground black pepper and the vegetable stock pot or stock cube. Mix very well.
7. Add the chickpeas and tomatoes, mix well again. Put the lid on the pot, turn down to low and simmer for 1 hour. Or until you can easily cut through the butternut squash with a spoon.
8. Chop the coriander leaves and add them to the curry. Mix well and serve. We eat this curry with lime and coriander rice, but you can eat it with whatever you want.

Spread the squash cubes and chick peas on a large rimmed baking sheet. Meanwhile dice the peeled butternut squash to match the size of chickpeas. Once the onions are tender, add the curry paste and cook for a minute or so stirring the whole time, then add the squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up. Bring the mixture to a boil. Use an immersion blender to blend the soup about halfway, so that there are still chunks of butternut squash, but some of the squash has been turned into a thick puree.

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