Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, butternut squash, sweet potato & chickpea curry. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Here's a great side dish that uses some of Autumn and Winters seasonal favourites. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.
Butternut squash, sweet potato & Chickpea curry is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Butternut squash, sweet potato & Chickpea curry is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook butternut squash, sweet potato & chickpea curry using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash, sweet potato & Chickpea curry:
- Prepare 1 onion chopped
- Make ready 1 garlic clove chopped
- Make ready 1 red chilli diced
- Take 1/2 inch ginger chopped
- Make ready 1/2 tsp turmeric
- Take 1 tsp ground Coriander
- Get 1 tsp ground Cumin
- Take 1 tsp Garam masala
- Make ready 2 medium sweet potatoes chopped
- Take 1 butternut squash chopped
- Take 150 g baby spinach
- Prepare 1 x 400g can chickpeas drained
- Get 400 ml coconut milk
- Make ready 200 g vegetable stock
- Get 1 tsp vegetable or sunflower oil
This roasted sweet potatoes and butternut squash dish is flavorful, easy to make, and so pretty to serve. It is rich, sweet and hearty, with butternut squash, sweet potatoes and fiery chilli. This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire.
Instructions to make Butternut squash, sweet potato & Chickpea curry:
- Blitz onion, garlic, chilli and ginger to make a paste
- Add oil to pot, fry paste for a few minutes, add spices, sweet potato, butternut squash and chickpeas
- Add coconut milk and stock bring to the boil then cover and simmer for 30 to 45 minutes until squash and potato soft
- Add spinach stir for a few minutes then serve with rice
Butternut squash soup is traditional on Thanksgiving and throughout the winter months, and I think almost everyone I know has their go-to butternut squash soup recipe. But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Roasted Butternut Squash Sweet Potato SoupMom on Time Out. This week I made a Sweet Potato & Butternut Squash Hash with a Honey Cinnamon Butter, and believe me it is every bit as good as it sounds.
So that’s going to wrap it up for this special food butternut squash, sweet potato & chickpea curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
