Step-by-Step Guide to Make Any-night-of-the-week Chickpea Curry with Butternut Squash and Potatoes

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chickpea curry with butternut squash and potatoes. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chickpea Curry with Butternut Squash and Potatoes is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Chickpea Curry with Butternut Squash and Potatoes is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Make ready dry chickpeas soaked overnight OR 1 can cooked chickpeas
2. Take butternut or kabocha squash
3. Take small potatoes
4. Make ready onion
5. Get garlic
6. Take butter or olive oil
7. Get ground coriander seeds
8. Prepare fennel seeds (optional)
9. Make ready salt
10. Prepare Spice mix - you can substitute all curry powder instead:
11. Prepare curry powder
12. Make ready turmeric
13. Take cinnamon
14. Prepare cumin
15. Get Garnish
16. Take Garam masala
17. Get 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.

So that’s going to wrap this up with this special food chickpea curry with butternut squash and potatoes recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more 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!