Easiest Way to Prepare Yummy Butternut Squash and Chickpea Curry

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Butternut Squash and Chickpea Curry.

Butternut Squash and Chickpea Curry You can cook Butternut Squash and Chickpea Curry using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Butternut Squash and Chickpea Curry

  1. You need 1 of large butternut squash.
  2. You need 1 tin of chickpeas.
  3. Prepare 1 tin of chopped tomatoes.
  4. You need 1 tin of light coconut milk.
  5. Prepare 1 of large white onion.
  6. You need 4 cloves of garlic – chopped.
  7. Prepare 1 tbsp of chilli paste.
  8. It’s 2 inch of piece ginger.
  9. You need 3 sprigs of fresh thyme.
  10. You need 1 tsp of dried thyme.
  11. You need 1 tbsp of Caribbean curry seasoning – I used the Tex’s brand.
  12. You need cube of Vegetable stock.
  13. Prepare 1 tbsp of tomato purée.
  14. It’s 1 of bay leaf.
  15. Prepare of Salt and pepper.
  16. It’s 10 ml of coconut oil.
  17. Prepare 1 tsp of turmeric.

Butternut Squash and Chickpea Curry step by step

  1. Add the oil and chopped onion to a large heavy based pan and sauté until translucent.
  2. Cut the ends off the butternut squash and chop into chunks, discarding the seeds – I leave the skin on, it goes soft when cooked, then add to the pan.
  3. Add the tomato purée and mix through the veg and stir in the chopped garlic, dried spices, and salt and cook for 5 minutes until fragrant.
  4. Add the drained chickpeas and the chopped tomatoes. Fill up the tomato can with water and add that to the pan too..
  5. Next add the stock pot, stir well and bring to the boil.
  6. Lower the heat to a simmer and add the coconut milk, fresh thyme and bay leaf. Cover with a lid and cook on low until the squash is tender.

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