Easy Chickpea and Kabocha Squash Curry.
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Ingredients requirements - Easy Chickpea and Kabocha Squash Curry:
- Need 1/2 for onion or leek, chopped.
- Give 1 cup for cooked chickpeas (150 g).
- You need 1/4 kabocha squash (about 2/3 lb or 300 g).
- Give 1 Tbsp for curry powder.
- You need 1 tsp garam masala (can leave out if not available).
- Provide 1 cup chicken or vegetable broth, or water.
- Require 1 Tbsp cooking oil.
- Give 1 tsp of salt or soy sauce.
- Provide Fresh cilantro, to garnish.
Easy Chickpea and Kabocha Squash Curry start cooking:
- Prep your ingredients: Chop the onion/leek and cut squash into 1 inch/2 cm thick slices or chunks. Measure out your chickpeas..
- Heat oil in a heavy pot and sauté onions until softened..
- Add chickpeas and 1 Tbsp curry powder. Sauté for about 1 minute to bring out the flavor, but be careful not to burn..
- Add 1 cup broth or water and bring to a simmer. Skim off any foam that appears after the vegetables and beans start tot cook..
- Turn heat to low, cover with lid and cook for 10 minutes..
- Add 1 tsp of garam masala, if using, and gently mix in (adding garam masala at the end lets its flavor shine more :). The squash is very soft, so be careful it doesn't fall apart when mixing..
- Add 1 tsp salt or soy sauce, and more to taste. Garnish with fresh cilantro if you have it and serve with rice or Indian-style bread..
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