Best Butternut Squash And Chickpea Curry Recipes

VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY

Steps:

• Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
• Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
• When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
• Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
• Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

BUTTERNUT SQUASH AND CHICKPEA CURRY

Steps:

• Start cooking your basmati rice.
• Move oven rack to middle position and preheat oven to 425 degrees.
• Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
• Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
• Stir in tomato purée/ sauce and squash until well combined.
• Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
• Remove casserole from oven. Stir in chickpeas until well combined.
• Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
• Remove the whole cloves if using.
• Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
• Serve over basmati rice. Garnish with scallions and a dollop of yogurt.

CHICKPEA AND BUTTERNUT SQUASH CURRY

Steps:

• Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft and slightly coloured. Meanwhile dice your butternut squash to match the size of chickpeas. I leave the skin on as I discovered it cooks very nicely and eliminates a lot of unnecessary work. When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up, then turn the heat down to a low-medium and simmer it covered for 35-40 minutes. Stir it occasionally to prevent from burning and add a few splashes of water if it gets too dry. Start on the rice. Cook your rice in the rice cooker according to the manufacture's instructions. Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it's too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.