Chickpea Curry with Butternut Squash and Potatoes
Felice @morinoko
A simple curry anyone can make for the autumn. If you don't have all the spices, you can just use 1 to 1.5 Tbsp curry powder. Or mix in other spices you might like.
I like to use dried chickpeas over canned because they have a better texture and make their own "broth" when cooking :)
Chickpea Curry with Butternut Squash and Potatoes
A simple curry anyone can make for the autumn. If you don't have all the spices, you can just use 1 to 1.5 Tbsp curry powder. Or mix in other spices you might like.
I like to use dried chickpeas over canned because they have a better texture and make their own "broth" when cooking :)
Cooking Instructions
- 1
Soak chickpeas overnight or for 8 hours if using dried ones.
- 2
Peel potatoes. If using butternut squash peel it too. If using kabocha, just scrub the skin very well. Cut the squash and potatoes into bite size chunks.
- 3
Mince the onion and garlic. In a pot, heat the butter/olive oil. Add the onions, garlic, coriander seeds and fennel seeds (optional) and cook on low heat until very soft.
- 4
Mix the spice mix while the onions are cooking. Then add the chickpeas and spices into the pot with the onions. Stir for 1-2 minutes.
- 5
Add the potatoes, squash and about 500 ml water into the pot (or enough to cover everything). Bring to a boil on high heat. When it boils, turn to low, cover with a lid and simmer for 30-45 minutes until chickpeas are soft. (if using cooked chickpeas 30 minutes should be good)
- 6
Lastly, mix in about 1 tsp garam masala, cook briefly then turn of heat. (if it's too 'soupy' let it cook without the lid for a few minutes to let it thicken). Serve into bowls and top with a little plain yoghurt and maybe some fresh cilantro if you have.
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