Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash, pepper, spinach and chickpea curry. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash, pepper, spinach and chickpea curry is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Butternut squash, pepper, spinach and chickpea curry is something which I have loved my entire life. They are nice and they look wonderful.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. When the spinach is wilted and the chickpeas are warmed through, add the coriander and a The lemon juice lifts the flavour nicely.
To get started with this particular recipe, we must first prepare a few components. You can cook butternut squash, pepper, spinach and chickpea curry using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash, pepper, spinach and chickpea curry:
- Make ready 1 butternut squash
- Take 1 medium white onion
- Make ready 3 cloves garlic
- Make ready 1 yellow bell pepper
- Take 1 red bell pepper
- Make ready 400 ml coconut milk
- Get 100 g spinach leaves
- Take 1 tsp turmeric
- Prepare 1 tbsp curry powder
- Prepare 1 tbsp cumin
- Make ready 1 tsp cayenne pepper
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. Bring an exotic taste to your table with this totally vegetarian Butternut Squash Chickpea Curry. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.
Instructions to make Butternut squash, pepper, spinach and chickpea curry:
- Chop your onions about 2cm dice and finely dice your garlic. Cook them out in a pan with oil and add salt to release the natural sugars from onions.
- Almost caramelise the onions and garlic. - Add your dried spices and cook out the spices for a couple minutes.
- Dice your butternut squash and peppers to about 2cm dice and add them Into the pan. Stir and combine.
- Add your coconut milk and bring to the boil. Reduce and cover until the butternut has broken down and the curry has thickened.
- Add your spinach and check the seasoning. Adjust to taste.
- Serve with brown rice or simply enjoy on its own for a wholesome veggie curry
Add the spinach and just before serving a squeeze of lemon juice. Done in a little over the time it takes your rice to cook! Add the butternut squash and the coconut milk and season generously with salt and pepper. Large bunch of coriander, roughly chopped (retain a few whole leaves for garnish). Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal.
So that is going to wrap it up with this exceptional food butternut squash, pepper, spinach and chickpea curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
