Indian Chickpea and Butternut Squash Curry | Creamy Autumn Recipe
(0)
45 min
Sezamo
Un curry indian reconfortant și catifelat, preparat din năut fraged și cuburi dulci de dovleac plăcintar, gătite lent într-un sos aromat de lapte de cocos, roșii și mirodenii orientale. O alegere excelentă și hrănitoare pentru zilele de toamnă.
Preparation method
Preparing the ingredients
Peel and deseed the butternut squash, then cut it into bite-sized cubes of about 2 cm. Finely chop the yellow onion, finely grate the garlic and fresh ginger, and drain and rinse the chickpeas under cold running water.
Cooking the curry
In a deep frying pan or large saucepan, heat the coconut oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the grated garlic and ginger and cook for another minute until fragrant.
Sprinkle in the curry powder, ground cumin, and turmeric. Stir continuously for 30-45 seconds to lightly toast the spices and enhance their flavor.
Chef's tip
For an even richer flavor, you can add half a teaspoon of garam masala right at the end of cooking.
The curry keeps brilliantly in the fridge in an airtight container for up to 3-4 days, getting even more flavorful the next day.
Ingredients
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25 min
Under an hour
