It's easy to make and is perfect for a tasty weeknight dinner. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. Cook for a couple of minutes.

Add the spinach and just before serving a squeeze of lemon juice. Done in a little over the time it takes your rice to cook! This warm, perfectly spiced, creamy curry is an easy to prepare comfort food that's healthy and makes the most of your winter squash.

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, butternut squash, pepper, spinach and chickpea curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

It's easy to make and is perfect for a tasty weeknight dinner. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. Cook for a couple of minutes.

Butternut squash, pepper, spinach and chickpea curry is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Butternut squash, pepper, spinach and chickpea curry is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have butternut squash, pepper, spinach and chickpea curry using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut squash, pepper, spinach and chickpea curry:

1. {Prepare 1 of butternut squash.
2. {Prepare 1 of medium white onion.
3. {Make ready 3 cloves of garlic.
4. {Make ready 1 of yellow bell pepper.
5. {Take 1 of red bell pepper.
6. {Prepare 400 ml of coconut milk.
7. {Get 100 g of spinach leaves.
8. {Prepare 1 tsp of turmeric.
9. {Prepare 1 tbsp of curry powder.
10. {Get 1 tbsp of cumin.
11. {Get 1 tsp of cayenne pepper.

Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as. Add chickpeas and spinach, turn heat to medium, and cover.

Steps to make Butternut squash, pepper, spinach and chickpea curry:

1. Chop your onions about 2cm dice and finely dice your garlic. Cook them out in a pan with oil and add salt to release the natural sugars from onions..
2. Almost caramelise the onions and garlic. Add your dried spices and cook out the spices for a couple minutes..
3. Dice your butternut squash and peppers to about 2cm dice and add them Into the pan. Stir and combine..
4. Add your coconut milk and bring to the boil. Reduce and cover until the butternut has broken down and the curry has thickened..
5. Add your spinach and check the seasoning. Adjust to taste..
6. Serve with brown rice or simply enjoy on its own for a wholesome veggie curry.

The spinach will wilt and the chickpeas will heat through. For a protein boost I served the curry with quinoa prepared with sodium-free veggie broth. Large bunch of coriander, roughly chopped (retain a few whole leaves for garnish). Season with salt and pepper, if you feel it needs it, and enjoy right away. It has a sweet, nutty taste similar to that of a pumpkin.

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