Simple Way to Prepare Gordon Ramsay Chickpea Curry with Butternut Squash and Potatoes

Hey everyone, I hope you’re having an amazing day today. 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. This time, I’m gonna make it a little bit unique. This will be really delicious.

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 If you are brave enough to experiment with spices on your own, this Simplified Cauliflower and Potato Curry Aloo Gobi is for you! A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets. Add the potatoes and stir to coat in the Spices.

Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. 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 recipe, we have to first prepare a few components. You can have chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you can achieve it.

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. Prepare 300 g butternut or kabocha squash
3. Take 300 g small potatoes
4. Prepare 1 onion
5. Get 1-2 cloves garlic
6. Get 1 Tbsp butter or olive oil
7. Get 1/2 tsp ground coriander seeds
8. Get 1/2 tsp fennel seeds (optional)
9. Get 1 tsp salt
10. Prepare Spice mix - you can substitute all curry powder instead:
11. Make ready 2 tsp curry powder
12. Take 1/2 tsp turmeric
13. Make ready 1/2 tsp cinnamon
14. Get 1 tsp cumin
15. Prepare Garnish
16. Get 1 tsp Garam masala
17. Prepare to taste Plain yoghurt

Here, garam masala and a handful of golden. An easy vegan butternut squash and chickpea curry that freezes well. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal.

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.

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