Hey there, fellow food enthusiasts! Today, I’m here to share a recipe that will not only tantalise your taste buds but also make your kitchen smell like a spice bazaar in the heart of Mumbai. Yes, you guessed it right – we’re diving into the delightful world of Squash and Chickpea Curry!
Now, before we get started, let me tell you why this dish is an absolute game-changer. Picture this: tender chunks of butternut squash swimming in a pool of creamy coconut milk, mingling with plump chickpeas and an array of aromatic spices. Are you drooling yet? Well, you’re about to be!
Ingredients:
One medium-sized butternut squash, peeled, seeded, and diced
One can of chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
1 can of coconut milk
2 tablespoons of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of turmeric
1/4 teaspoon of cayenne pepper (adjust according to your spice preference)
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice or naan bread for serving
Instructions:
Heat a splash of oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
Toss in the minced garlic and grated ginger, and let them work their magic for another minute or so, releasing their irresistible aroma.
Sprinkle in all those fabulous spices – curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir everything together and let the spices toast for a minute or two, allowing their flavours to intensify.
Now comes the star of the show – the butternut squash! Add the diced squash to the pot, giving it a good toss to coat it in all those flavourful spices.
Pour in the creamy coconut milk, bringing everything to a gentle simmer. Let the squash cook until it becomes tender and absorbs all that luscious coconut goodness, about 15-20 minutes.
Once the squash is fork-tender, add the chickpeas to the party. Stir them into the curry and let them warm through for a few minutes.
Season the curry with salt and pepper to taste, adjusting the spices if needed to suit your palate.
Finally, sprinkle some freshly chopped cilantro over the top for a burst of freshness and colour.
Serve your Squash and Chickpea Curry piping hot over a bed of fluffy rice or alongside warm naan bread. Get ready to scoop up every last bit of that creamy, spicy goodness and savour the explosion of flavours in every bite!
So, there you have it – a recipe that’s not only delicious but also packs a punch in the flavour department. Whether you’re a die-hard curry fan or a newbie to the world of spices, this Squash and Chickpea Curry is guaranteed to win you over. Go ahead, give it a try, and spice up your life one mouthful at a time!
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