Butternut squash and chickpea curry. This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your favourite if you give it a try. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. Bring the mixture to a boil. Another is my golden butternut squash and chickpea curry, which has become a regular addition to my dinner plans since I made it earlier this […] This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites. It's perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the week.

This was the very first curry I posted on this blog, I love a good curry so it won't be. This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. You can cook Butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook that.

Ingredients of Butternut squash and chickpea curry

You need 1 of medium butternut squash.
It's 3 of bell peppers (any colors you like).
You need 2 tins of chick peas.
Prepare 2 of large white onions.
It's 2 of red chillies.
Prepare 1 stalk of lemon grass.
You need 1 bunch of coriander.
Prepare of Thumb sized piece fresh ginger.
It's of Garlic paste (or 2 cloves fresh garlic ground to a paste).
You need of Onion powder.
Prepare of Garlic powder.
You need of Curry powder.
Prepare of Chilli powder.
It's of Ground cumin.
It's of Non smoked paprika.
You need of Dried mixed herbs.
Prepare of Ground coriander.
Prepare of Salt.
It's of Ground black pepper.
You need 1 of vegetable stock pot or stock cube.
It's 3 tins of chopped tomatoes.

This triple tested recipe is low calorie and ready in an hour. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less. An easy vegan butternut squash and chickpea curry that freezes well.

Butternut squash and chickpea curry instructions

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..
Slice the peppers into rings and then chop the rings into quarters. Set aside..
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..
Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger..
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..
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..
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..
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..

Here's what I love about this butternut squash chickpea curry If you are sensitive to spicy food, you may want to use a bit less curry paste than the recipe calls for. On the other hand, if you love spicy food, I recommend adding those Thai chili peppers (or a Serrano pepper) along with the garlic, ginger. This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course.