Recipe of Award-winning Butternut squash and chickpea curry

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Before you jump to Butternut squash and chickpea curry recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are all kinds of things that you can do to get healthy. Extensive gym visits and directly defined diets are not always the solution. Little things, when done each day, can do plenty to enable you to get healthy and lose pounds. Being intelligent when you choose your food and activities is where it begins. Trying to get in as much exercise as possible is another. Remember: being healthful isn’t just about reducing your weight. You need to help to make your body as strong as possible.

We hope you got insight 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 achieve that.

The ingredients needed to make Butternut squash and chickpea curry:

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

Instructions 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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