Butternut squash, pepper, spinach and chickpea curry
Butternut squash, pepper, spinach and chickpea curry

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, butternut squash, pepper, spinach and chickpea curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Drain the chickpeas and add to the sauce. Add the onion, butternut squash and red pepper.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Butternut squash, pepper, spinach and chickpea curry:
  1. Get 1 butternut squash
  2. Take 1 medium white onion
  3. Take 3 cloves garlic
  4. Take 1 yellow bell pepper
  5. Get 1 red bell pepper
  6. Make ready 400 ml coconut milk
  7. Make ready 100 g spinach leaves
  8. Take 1 tsp turmeric
  9. Prepare 1 tbsp curry powder
  10. Make ready 1 tbsp cumin
  11. Prepare 1 tsp cayenne pepper

Ingredients in butternut squash and chickpea curry recipe. Butternut squash You can use frozen or fresh butternut squash. When using fresh, I like picking up the peeled and cubed squash available in the produce section of most supermarkets. Now add the tin of tomatoes and stir well, add the butternut squash, peppers and chickpea and stock.

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

When using fresh, I like picking up the peeled and cubed squash available in the produce section of most supermarkets. Now add the tin of tomatoes and stir well, add the butternut squash, peppers and chickpea and stock. Add the garlic and ginger and cook another minute. Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt.

So that’s going to wrap this up for this special food butternut squash, pepper, spinach and chickpea curry recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!