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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chickpea curry with butternut squash and potatoes. One of my favorites food recipes. For mine, I’m gonna 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 current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chickpea Curry with Butternut Squash and Potatoes is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must 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 cook that.

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

1. Take 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
2. Get 300 g butternut or kabocha squash
3. Take 300 g small potatoes
4. Prepare 1 onion
5. Take 1-2 cloves garlic
6. Prepare 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. Make ready Spice mix - you can substitute all curry powder instead:
11. Make ready 2 tsp curry powder
12. Get 1/2 tsp turmeric
13. Make ready 1/2 tsp cinnamon
14. Take 1 tsp cumin
15. Get Garnish
16. Take 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.

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