Easy Chickpea and Kabocha Squash Curry
Easy Chickpea and Kabocha Squash Curry

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, easy chickpea and kabocha squash curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mix the ginger and shallots with the curry powder, lime juice, yogurt, sriracha (or other hot sauce), and salt and pepper to taste. Combine this with the chickpeas (garbanzos), then gently mix in. In a large pot, heat a pan to medium heat, and add your oil. Add the squash, water, Massaman curry paste, turmeric, cumin, and red pepper flakes.

Easy Chickpea and Kabocha Squash Curry is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Easy Chickpea and Kabocha Squash Curry is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have easy chickpea and kabocha squash curry using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Easy Chickpea and Kabocha Squash Curry:
  1. Get 1/2 onion or leek, chopped
  2. Make ready 1 cup cooked chickpeas (150 g)
  3. Get 1/4 kabocha squash (about 2/3 lb or 300 g)
  4. Take 1 Tbsp curry powder
  5. Take 1 tsp garam masala (can leave out if not available)
  6. Get 1 cup chicken or vegetable broth, or water
  7. Take 1 Tbsp cooking oil
  8. Take 1 tsp salt or soy sauce
  9. Get Fresh cilantro, to garnish

Chickpeas can easily be replaced with chicken for. Pour the pureed kabocha squash sauce into the pan, then add the lite coconut milk, tamari, miso paste (if using), maple syrup, and turmeric, and black pepper to taste. Stir or whisk until the mixture is smooth and creamy. Add the canned chickpeas and stir to combine.

Instructions to make Easy Chickpea and Kabocha Squash Curry:
  1. Prep your ingredients: Chop the onion/leek and cut squash into 1 inch/2 cm thick slices or chunks. Measure out your chickpeas.
  2. Heat oil in a heavy pot and sauté onions until softened.
  3. Add chickpeas and 1 Tbsp curry powder. Sauté for about 1 minute to bring out the flavor, but be careful not to burn.
  4. Add 1 cup broth or water and bring to a simmer. Skim off any foam that appears after the vegetables and beans start tot cook.
  5. Turn heat to low, cover with lid and cook for 10 minutes.
  6. Add 1 tsp of garam masala, if using, and gently mix in (adding garam masala at the end lets its flavor shine more :). The squash is very soft, so be careful it doesn't fall apart when mixing.
  7. Add 1 tsp salt or soy sauce, and more to taste. Garnish with fresh cilantro if you have it and serve with rice or Indian-style bread.

Stir or whisk until the mixture is smooth and creamy. Add the canned chickpeas and stir to combine. Yellow Squash & Chickpea Curry This chickpea curry recipe is made with butternut squash, however, acorn squash, kabocha squash, pumpkin or sweet potatoes would all work equally well. Also, feel free to add a couple of handfuls of spinach if you are looking for some extra leafy greens. How to make Butternut Squash Chickpea Curry: Heat the oil in a large skillet or saucepan over medium heat.

So that is going to wrap it up with this special food easy chickpea and kabocha squash curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!