Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash and chickpea curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your favourite if you give it a try. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. An easy vegan butternut squash and chickpea curry that freezes well.

Butternut squash and chickpea curry is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Butternut squash and chickpea curry is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook butternut squash and chickpea curry using 14 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash and chickpea curry:

1. Take 1 cup butternut squash
2. Prepare 1 cup chickpeas
3. Prepare 1 cup peas
4. Take 1/2 onion
5. Make ready 1 garlic clove
6. Make ready 1/2 inch ginger root
7. Get 1 teaspoon turmeric
8. Make ready 1 teaspoon cumin
9. Take 1/2 teaspoon chill
10. Get Pinch black pepper
11. Take 1 tablespoon oil
12. Prepare 1 tin chopped tomatoes
13. Prepare 1 tin coconut milk
14. Make ready Large handful of spinach

It's also freezer friendly and easy to make ahead. Some of the curried dishes I make, like my chickpea and eggplant. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour.

Instructions to make Butternut squash and chickpea curry:

1. Fry of the garlic, onions and ginger with the oil till soft
2. Simply add everything in to the pan and simmer away for at least 10/15mins
3. Add the spinach stir in and serve

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less. This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course.

So that is going to wrap this up with this special food butternut squash and chickpea curry recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!