Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash, pepper, spinach and chickpea curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Butternut squash, pepper, spinach and chickpea curry is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Butternut squash, pepper, spinach and chickpea curry is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook butternut squash, pepper, spinach and chickpea curry using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash, pepper, spinach and chickpea curry:
- Get 1 butternut squash
- Make ready 1 medium white onion
- Take 3 cloves garlic
- Make ready 1 yellow bell pepper
- Get 1 red bell pepper
- Take 400 ml coconut milk
- Take 100 g spinach leaves
- Prepare 1 tsp turmeric
- Take 1 tbsp curry powder
- Get 1 tbsp cumin
- Get 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. Whip up a delicious meal in minutes with this organic Spinach and Paneer Curry with Butternut Squash and Chickpeas from Daylesford.
Steps to make Butternut squash, pepper, spinach and chickpea curry:
- 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.
- Almost caramelise the onions and garlic. - Add your dried spices and cook out the spices for a couple minutes.
- Dice your butternut squash and peppers to about 2cm dice and add them Into the pan. Stir and combine.
- Add your coconut milk and bring to the boil. Reduce and cover until the butternut has broken down and the curry has thickened.
- Add your spinach and check the seasoning. Adjust to taste.
- 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. Whip up a delicious meal in minutes with this organic Spinach and Paneer Curry with Butternut Squash and Chickpeas from Daylesford. Wholesome and warming with an earthy, green broth base, you're guaranteed to get generous chunks of creamy British paneer cheese and lots of nutty chickpeas in every mouthful. 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.
So that is going to wrap it up with this special food butternut squash, pepper, spinach and chickpea curry recipe. Thanks so much for your time. I am confident that 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. Thank you for reading. Go on get cooking!
