Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, easy chickpea and kabocha squash curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Easy Chickpea and Kabocha Squash Curry is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Easy Chickpea and Kabocha Squash Curry is something that I’ve loved my entire life. They are fine and they look wonderful.
Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This triple tested recipe is low calorie and ready in an hour. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal.
To begin with this particular recipe, we have to prepare a few components. You can have easy chickpea and kabocha squash curry using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Easy Chickpea and Kabocha Squash Curry:
- Prepare 1/2 onion or leek, chopped
- Get 1 cup cooked chickpeas (150 g)
- Get 1/4 kabocha squash (about 2/3 lb or 300 g)
- Prepare 1 Tbsp curry powder
- Take 1 tsp garam masala (can leave out if not available)
- Prepare 1 cup chicken or vegetable broth, or water
- Make ready 1 Tbsp cooking oil
- Prepare 1 tsp salt or soy sauce
- Take Fresh cilantro, to garnish
Curry is tasty especially when it's loaded up with fresh seasonal veggies. This one features kabocha, an Asian variety of winter squash, along with. This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce. Using prepared red curry paste is an easy and fast way to add traditional Thai flavors to this vegetarian one-pot meal.
Instructions to make Easy Chickpea and Kabocha Squash Curry:
- Prep your ingredients: Chop the onion/leek and cut squash into 1 inch/2 cm thick slices or chunks. Measure out your chickpeas.
- Heat oil in a heavy pot and sauté onions until softened.
- Add chickpeas and 1 Tbsp curry powder. Sauté for about 1 minute to bring out the flavor, but be careful not to burn.
- 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.
- Turn heat to low, cover with lid and cook for 10 minutes.
- 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.
- 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.
Start by sautéing onion, bell pepper, garlic, and ginger with. Learn how to make Thai Chicken Red Curry with kabocha squash at home. Chop some squash and mix it through any leftover curry. Tip the mixture into pie dishes, then cover with puff pastry to fit the top of each dish. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.
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