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Butternut squash and chickpea curry Recipe

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This recipe for Butternut squash and chickpea curry is from Nutrition-First , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 mixed peppers
1 brown onion
1 red onion
2 chopped carrots
3 garlic cloves
2 chopped chillies
1 chopped butternut squash
1 tin chickpeas
2 large tomatoes
2 tbsp of tomato paste
2 tbsp of cumin
1 tbsp turmeric
1 tsp ground ginger
1 tsp of hot cayenne pepper
2 tbsp of Grama masala
Directions:
Directions:
1 Add over a medium heat the chopped peppers, onion, chopped carrots, crushed garlic & chopped chilli to an extra-large frying pan or wok, with 50ml of water (no oil), once the onions start to soften add all the dry ingredients and mix well.

2 Add the chopped butternut squash, chickpeas and tomato paste mix all together, add the chopped tomatoes, 1 cup of peas plus tinned tomatoes, then cover with hot water not to much as you want the water to slowly evaporate.

3 leave to simmer for at least an hour and a half.

4 serve and enjoy along side your favourite rice dish.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
I really enjoy making this curry as you can add other ingredients such as sweet potato or red lentils to give a different taste and texture, this is also a child friendly recipe that the whole family can sit down and enjoy just add less spice.

 

 

 

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