Recipe of Super Quick Homemade Chickpea Curry with Butternut Squash and Potatoes

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chickpea curry with butternut squash and potatoes. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Chickpea Curry with Butternut Squash and Potatoes is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you cook 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. Take butternut or kabocha squash
3. Get small potatoes
4. Get onion
5. Prepare garlic
6. Make ready butter or olive oil
7. Make ready ground coriander seeds
8. Take fennel seeds (optional)
9. Prepare salt
10. Get Spice mix - you can substitute all curry powder instead:
11. Take curry powder
12. Take turmeric
13. Take cinnamon
14. Prepare cumin
15. Prepare Garnish
16. Take Garam masala
17. Take 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 is going to wrap it up for this exceptional food chickpea curry with butternut squash and potatoes recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!