Simple Way to Prepare Favorite Butternut squash and chickpea curry

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We hope you got benefit from reading it, now let's go back to butternut squash and chickpea curry recipe. You can have butternut squash and chickpea curry using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Butternut squash and chickpea curry:

1. Prepare 1 of medium butternut squash.
2. You need 3 of bell peppers (any colors you like).
3. Take 2 tins of chick peas.
4. Prepare 2 of large white onions.
5. Prepare 2 of red chillies.
6. You need 1 stalk of lemon grass.
7. Provide 1 bunch of coriander.
8. Get of Thumb sized piece fresh ginger.
9. You need of Garlic paste (or 2 cloves fresh garlic ground to a paste).
10. You need of Onion powder.
11. Provide of Garlic powder.
12. Take of Curry powder.
13. You need of Chilli powder.
14. You need of Ground cumin.
15. Take of Non smoked paprika.
16. Provide of Dried mixed herbs.
17. Provide of Ground coriander.
18. Get of Salt.
19. Prepare of Ground black pepper.
20. Provide 1 of vegetable stock pot or stock cube.
21. You need 3 tins of chopped tomatoes.

Steps to make Butternut squash and chickpea curry:

1. Take the skin off the butternut squash, chop into small pieces and set aside. Butternut squash is a hard vegetable so don't make the pieces too big or they'll take a very long time to cook..
2. Slice the peppers into rings and then chop the rings into quarters. Set aside..
3. Finely chop the white onions. In a large pot put a bit of oil and then add the onions. But don't turn the heat on yet..
4. Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger..
5. Turn the heat on under the onions and fry until they start to soften. Then add the butternut squash, peppers, chillies, lemon grass, coriander stalks and ginger. Mix well..
6. Then add 1 tsp onion powder, 1/2 tsp garlic powder, 2 heaped tsp curry powder, 2 heaped tsp ground cumin, 1 tsp paprika, 2 tsp dried mixed herbs, 1-2 tsp chilli powder (depends how much heat you want, remember you already have fresh chillies in there), 1 tsp ground coriander, 1/2 tsp salt, a good amount of ground black pepper and the vegetable stock pot or stock cube. Mix very well..
7. Add the chickpeas and tomatoes, mix well again. Put the lid on the pot, turn down to low and simmer for 1 hour. Or until you can easily cut through the butternut squash with a spoon..
8. Chop the coriander leaves and add them to the curry. Mix well and serve. We eat this curry with lime and coriander rice, but you can eat it with whatever you want..

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