It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. Bring the mixture to a boil. It's perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the week.

I like to use dried chickpeas and cook them myself instead of canned, but you can of course. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, butternut squash and chickpea curry. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Butternut squash and chickpea curry is one of the most well liked of recent trending foods on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions daily. Butternut squash and chickpea curry is something which I've loved my whole life. They are fine and they look fantastic.

It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. Bring the mixture to a boil. It's perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the week.

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

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less. Would be a perfect mix for hot steaming rice or an. You'll love this protein and fiber packed meal!

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..

High in Fiber: Between the chickpeas and vegetables, this recipe is already packed with fiber. Additionally, whole-wheat couscous is a whole grain, which means it has more fiber and nutrients than regular refined couscous. It gives the dish just enough heat. This curry is delicious, and makes you feel good for packing away so much veg in one meal. Secret ingredient in the recipe makes the sauce extra creamy every time!

So that's going to wrap this up with this exceptional food butternut squash and chickpea curry recipe. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!