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Chickpea Curry with Butternut Squash and Potatoes
Chickpea Curry with Butternut Squash and Potatoes

Before you jump to Chickpea Curry with Butternut Squash and Potatoes recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

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Believe it or not, beans are truly great for your heart health. It’s true that your nose won’t appreciate them so much, especially the after effects of consuming beans, but they’re very healthy food items. This doesn’t mean that just consuming beans will weaken the effects of other unhealthy foods you might be eating. What this means is that substituting in edamame or pinto beans for the chicken on your fresh salad or consuming a soy burger in place of the hamburger is what you should do. The good news is that beans are tasty–good enough that you might not miss the beef or chicken.

There are plenty of foods that you can eat that are great for your body. The truth is that each of the foods that we’ve talked about here can help your body in many ways. They are essentially good, though, for keeping your heart as healthy as it can be. Begin incorporating these foods in your diet on a regular basis. Your heart is going to be a lot healthier if you do!

We hope you got benefit from reading it, now let’s go back to chickpea curry with butternut squash and potatoes recipe. To make chickpea curry with butternut squash and potatoes you need 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Chickpea Curry with Butternut Squash and Potatoes:
  1. Get 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
  2. Use 300 g butternut or kabocha squash
  3. Provide 300 g small potatoes
  4. Provide 1 onion
  5. Use 1-2 cloves garlic
  6. Get 1 Tbsp butter or olive oil
  7. Use 1/2 tsp ground coriander seeds
  8. Take 1/2 tsp fennel seeds (optional)
  9. Get 1 tsp salt
  10. Get Spice mix - you can substitute all curry powder instead:
  11. Take 2 tsp curry powder
  12. Take 1/2 tsp turmeric
  13. Get 1/2 tsp cinnamon
  14. Use 1 tsp cumin
  15. You need Garnish
  16. Take 1 tsp Garam masala
  17. Provide to taste Plain yoghurt
Steps to make Chickpea Curry with Butternut Squash and Potatoes:
  1. Soak chickpeas overnight or for 8 hours if using dried ones.
  2. Peel potatoes. If using butternut squash peel it too. If using kabocha, just scrub the skin very well. Cut the squash and potatoes into bite size chunks.
  3. Mince the onion and garlic. In a pot, heat the butter/olive oil. Add the onions, garlic, coriander seeds and fennel seeds (optional) and cook on low heat until very soft.
  4. Mix the spice mix while the onions are cooking. Then add the chickpeas and spices into the pot with the onions. Stir for 1-2 minutes.
  5. Add the potatoes, squash and about 500 ml water into the pot (or enough to cover everything). Bring to a boil on high heat. When it boils, turn to low, cover with a lid and simmer for 30-45 minutes until chickpeas are soft. (if using cooked chickpeas 30 minutes should be good)
  6. Lastly, mix in about 1 tsp garam masala, cook briefly then turn of heat. (if it's too 'soupy' let it cook without the lid for a few minutes to let it thicken). Serve into bowls and top with a little plain yoghurt and maybe some fresh cilantro if you have.

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