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Butternut squash and chickpea curry. An easy vegan butternut squash and chickpea curry that freezes well. Butternut squash and chickpea curry is one of my favourite Vegetarian curries. When I am craving something warm, healthy, and comforting this is one of my go to dinners!

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 use canned chickpeas as well. This Indian Style Butternut Squash Chickpea Coconut Curry is full of delicious aromatic flavours and is suitable for gluten-free & dairy free, vegetarian, and vegan diets.

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, butternut squash and chickpea curry. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Butternut squash and chickpea curry is one of the most favored of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. They are nice and they look fantastic. Butternut squash and chickpea curry is something which I've loved my whole life.

An easy vegan butternut squash and chickpea curry that freezes well. Butternut squash and chickpea curry is one of my favourite Vegetarian curries. When I am craving something warm, healthy, and comforting this is one of my go to dinners!

To begin with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Butternut squash and chickpea curry:

1. {Prepare 1 of medium butternut squash.
2. {Make ready 3 of bell peppers (any colors you like).
3. {Prepare 2 tins of chick peas.
4. {Make ready 2 of large white onions.
5. {Get 2 of red chillies.
6. {Make ready 1 stalk of lemon grass.
7. {Get 1 bunch of coriander.
8. {Prepare of Thumb sized piece fresh ginger.
9. {Take of Garlic paste (or 2 cloves fresh garlic ground to a paste).
10. {Make ready of Onion powder.
11. {Take of Garlic powder.
12. {Make ready of Curry powder.
13. {Take of Chilli powder.
14. {Prepare of Ground cumin.
15. {Prepare of Non smoked paprika.
16. {Get of Dried mixed herbs.
17. {Get of Ground coriander.
18. {Make ready of Salt.
19. {Make ready of Ground black pepper.
20. {Make ready 1 of vegetable stock pot or stock cube.
21. {Make ready 3 tins of chopped tomatoes.

Here hearty butternut squash and chickpea is simmered with spiced and creamy coconut sauce. It's a super delicious vegetarian curry, and I bet that you won't miss meat here! Using cooked chickpeas and pre-cubed butternut squash makes it come together in fewer than thirty minutes. It's also freezer friendly and easy to make ahead.

Instructions to make Butternut squash and chickpea curry:

1. 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..
2. Slice the peppers into rings and then chop the rings into quarters. Set aside..
3. 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..
4. Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger..
5. 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..
6. 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..
7. 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..
8. 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..

Some of the curried dishes I make, like my chickpea and eggplant curry, are predominantly savory. This Slow Cooker Butternut Squash and Chickpea Curry nails it, resulting in the perfect butternut squash curry that is as low maintenance as one could ask for during the week. Now add the tin of tomatoes and stir well, add the butternut squash, peppers and chickpea and stock. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a.

So that is going to wrap this up for this special food butternut squash and chickpea curry recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!