Chickpea Curry with Butternut Squash and Potatoes Recipe

Name: Chickpea Curry with Butternut Squash and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas; 300 g butternut or kabocha squash; 300 g small potatoes; 1 onion; 1-2 cloves garlic; 1 Tbsp butter or olive oil; 1/2 tsp ground coriander seeds; 1/2 tsp fennel seeds (optional); 1 tsp salt; 2 tsp curry powder; 1/2 tsp turmeric; 1/2 tsp cinnamon; 1 tsp cumin; 1 tsp Garam masala; to taste Plain yoghurt

Servings: persons

150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
300 g butternut or kabocha squash
300 g small potatoes
1 onion
1-2 cloves garlic
1 Tbsp butter or olive oil
1/2 tsp ground coriander seeds
1/2 tsp fennel seeds (optional)
1 tsp salt
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin
1 tsp Garam masala
to taste Plain yoghurt

1
Soak chickpeas overnight or for 8 hours if using dried ones.
2
Peel potatoes.
3
If using butternut squash peel it too.
4
If using kabocha, just scrub the skin very well.
5
Cut the squash and potatoes into bite size chunks.
6
Mince the onion and garlic.
7
In a pot, heat the butter/olive oil.
8
Add the onions, garlic, coriander seeds and fennel seeds (optional) and cook on low heat until very soft.
9
Mix the spice mix while the onions are cooking.
10
Then add the chickpeas and spices into the pot with the onions.
11
Stir for 1-2 minutes.
12
Add the potatoes, squash and about 500 ml water into the pot (or enough to cover everything).
13
Bring to a boil on high heat.
14
When it boils, turn to low, cover with a lid and simmer for 30-45 minutes until chickpeas are soft.
15
(if using cooked chickpeas 30 minutes should be good)
16
Lastly, mix in about 1 tsp garam masala, cook briefly then turn of heat.
17
(if it's too 'soupy' let it cook without the lid for a few minutes to let it thicken).
18
Serve into bowls and top with a little plain yoghurt and maybe some fresh cilantro if you have.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas, 300 g butternut or kabocha squash, 300 g small potatoes, 1 onion, and more.

Yes, Chickpea Curry with Butternut Squash and Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Curry with Butternut Squash and Potatoes

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