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We hope you got insight from reading it, now let’s go back to chickpea curry with butternut squash and potatoes recipe. You can have chickpea curry with butternut squash and potatoes using 17 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Chickpea Curry with Butternut Squash and Potatoes:
- Prepare 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- Provide 300 g butternut or kabocha squash
- Take 300 g small potatoes
- Prepare 1 onion
- Prepare 1-2 cloves garlic
- Get 1 Tbsp butter or olive oil
- Provide 1/2 tsp ground coriander seeds
- Use 1/2 tsp fennel seeds (optional)
- Take 1 tsp salt
- You need Spice mix - you can substitute all curry powder instead:
- Use 2 tsp curry powder
- Prepare 1/2 tsp turmeric
- Use 1/2 tsp cinnamon
- Get 1 tsp cumin
- Get Garnish
- You need 1 tsp Garam masala
- Prepare to taste Plain yoghurt
Instructions to make Chickpea Curry with Butternut Squash and Potatoes:
- Soak chickpeas overnight or for 8 hours if using dried ones.
- 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.
- 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.
- 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.
- 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)
- 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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