Easiest Way to Prepare Delicious Butternut squash and chickpea curry

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!

Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Nutritional Information Vegan Butternut Squash and Chickpea Curry. Stir in beans and cilantro; heat through. You can have Butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook that.

Ingredients of Butternut squash and chickpea curry

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

Use a handheld blender or place into a blender and blend until smooth. 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 large rimmed baking sheet. Meanwhile dice the peeled butternut squash to match the size of chickpeas.

Butternut squash and chickpea curry instructions

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..

Once the onions are tender, add the curry paste and cook for a minute or so stirring the whole time, then add the squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up. Bring the mixture to a boil. Use an immersion blender to blend the soup about halfway, so that there are still chunks of butternut squash, but some of the squash has been turned into a thick puree. Kosher salt to taste Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.