Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butternut squash, sweet potato & chickpea curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Butternut squash, sweet potato & Chickpea curry is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Butternut squash, sweet potato & Chickpea curry is something which I have loved my whole life.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. The softness of the butternut squash and sweet potatoes is contrasted with the sharpness of the ginger, and the combination is truly magical. I like to make it in the morning, and keep it in the oven all day long.
To get started with this recipe, we have to prepare a few ingredients. You can have butternut squash, sweet potato & chickpea curry using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Butternut squash, sweet potato & Chickpea curry:
- Take 1 onion chopped
- Get 1 garlic clove chopped
- Get 1 red chilli diced
- Get 1/2 inch ginger chopped
- Get 1/2 tsp turmeric
- Make ready 1 tsp ground Coriander
- Prepare 1 tsp ground Cumin
- Prepare 1 tsp Garam masala
- Make ready 2 medium sweet potatoes chopped
- Prepare 1 butternut squash chopped
- Get 150 g baby spinach
- Get 1 x 400g can chickpeas drained
- Get 400 ml coconut milk
- Get 200 g vegetable stock
- Get 1 tsp vegetable or sunflower oil
I shared it last week in my meal prep guide (sign up for it here-it comes every. What is the difference between Sweet Potato and Butternut Squash? Find out which is better and their overall performance in the vegetable ranking. This week I made a Sweet Potato & Butternut Squash Hash with a Honey Cinnamon Butter, and believe me it is every bit as good as it sounds.
Instructions to make Butternut squash, sweet potato & Chickpea curry:
- Blitz onion, garlic, chilli and ginger to make a paste
- Add oil to pot, fry paste for a few minutes, add spices, sweet potato, butternut squash and chickpeas
- Add coconut milk and stock bring to the boil then cover and simmer for 30 to 45 minutes until squash and potato soft
- Add spinach stir for a few minutes then serve with rice
The vegetables are roasted in the oven until the center is just soft while the exterior remains crunchy, then it is topped off with a slightly sweet and spiced. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well. Add vegan butter, cubed, to add additional moisture and. Especially when it's a soup made in the slow cooker and especially when it's this easy Butternut Squash Sweet Potato Carrot Soup.
So that’s going to wrap it up for this special food butternut squash, sweet potato & chickpea curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to butternut squash, sweet potato & chickpea curry cooking. Go on get cooking!
