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.

Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, butternut squash, pepper, spinach and chickpea curry. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Butternut squash, pepper, spinach and chickpea curry is one of the most favored of current trending foods in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Butternut squash, pepper, spinach and chickpea curry is something that I've loved my whole life. They are nice and they look wonderful.

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.

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

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

1. {Take 1 of butternut squash.
2. {Prepare 1 of medium white onion.
3. {Take 3 cloves of garlic.
4. {Make ready 1 of yellow bell pepper.
5. {Get 1 of red bell pepper.
6. {Take 400 ml of coconut milk.
7. {Get 100 g of spinach leaves.
8. {Make ready 1 tsp of turmeric.
9. {Take 1 tbsp of curry powder.
10. {Prepare 1 tbsp of cumin.
11. {Make ready 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's going to wrap this up for this special food butternut squash, pepper, spinach and chickpea curry recipe. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!