It's easy to make and is perfect for a tasty weeknight dinner. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. Cook for a couple of minutes.

Add the spinach and just before serving a squeeze of lemon juice. Done in a little over the time it takes your rice to cook! This warm, perfectly spiced, creamy curry is an easy to prepare comfort food that's healthy and makes the most of your winter squash.

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, butternut squash, pepper, spinach and chickpea curry. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

It's easy to make and is perfect for a tasty weeknight dinner. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. Cook for a couple of minutes.

Butternut squash, pepper, spinach and chickpea curry is one of the most well liked of recent trending meals in the world. It is simple, it's quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look fantastic. Butternut squash, pepper, spinach and chickpea curry is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have butternut squash, pepper, spinach and chickpea curry using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash, pepper, spinach and chickpea curry:

1. {Prepare 1 of butternut squash.
2. {Get 1 of medium white onion.
3. {Take 3 cloves of garlic.
4. {Make ready 1 of yellow bell pepper.
5. {Make ready 1 of red bell pepper.
6. {Get 400 ml of coconut milk.
7. {Get 100 g of spinach leaves.
8. {Get 1 tsp of turmeric.
9. {Get 1 tbsp of curry powder.
10. {Prepare 1 tbsp of cumin.
11. {Get 1 tsp of cayenne pepper.

Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as. Add chickpeas and spinach, turn heat to medium, and cover.

Instructions to make Butternut squash, pepper, spinach and chickpea curry:

1. Chop your onions about 2cm dice and finely dice your garlic. Cook them out in a pan with oil and add salt to release the natural sugars from onions..
2. Almost caramelise the onions and garlic. Add your dried spices and cook out the spices for a couple minutes..
3. Dice your butternut squash and peppers to about 2cm dice and add them Into the pan. Stir and combine..
4. Add your coconut milk and bring to the boil. Reduce and cover until the butternut has broken down and the curry has thickened..
5. Add your spinach and check the seasoning. Adjust to taste..
6. Serve with brown rice or simply enjoy on its own for a wholesome veggie curry.

The spinach will wilt and the chickpeas will heat through. For a protein boost I served the curry with quinoa prepared with sodium-free veggie broth. Large bunch of coriander, roughly chopped (retain a few whole leaves for garnish). Season with salt and pepper, if you feel it needs it, and enjoy right away. It has a sweet, nutty taste similar to that of a pumpkin.

So that is going to wrap it up for this special food butternut squash, pepper, spinach and chickpea curry recipe. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more 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!