Easy Chickpea and Kabocha Squash Curry
A simple curry that you can whip up very quickly without the need for tons of ingredients. It's great when you have a craving for curry but don't have the time or a pantry full of spices. Chickpeas can easily be replaced with chicken for you meat-eaters out there :) You can mix or replace kabocha with other squashes, sweet potatoes, potatoes, root veggies, etc.
Easy Chickpea and Kabocha Squash Curry
A simple curry that you can whip up very quickly without the need for tons of ingredients. It's great when you have a craving for curry but don't have the time or a pantry full of spices. Chickpeas can easily be replaced with chicken for you meat-eaters out there :) You can mix or replace kabocha with other squashes, sweet potatoes, potatoes, root veggies, etc.
Open in Cookpad AppSteps
- 1
Prep your ingredients: Chop the onion/leek and cut squash into 1 inch/2 cm thick slices or chunks. Measure out your chickpeas.
- 2
Heat oil in a heavy pot and sauté onions until softened.
- 3
Add chickpeas and 1 Tbsp curry powder. Sauté for about 1 minute to bring out the flavor, but be careful not to burn.
- 4
Add 1 cup broth or water and bring to a simmer. Skim off any foam that appears after the vegetables and beans start tot cook.
- 5
Turn heat to low, cover with lid and cook for 10 minutes.
- 6
Add 1 tsp of garam masala, if using, and gently mix in (adding garam masala at the end lets its flavor shine more :). The squash is very soft, so be careful it doesn't fall apart when mixing.
- 7
Add 1 tsp salt or soy sauce, and more to taste. Garnish with fresh cilantro if you have it and serve with rice or Indian-style bread.
Cooksnaps
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