Butternut Squash And Garbanzo Curry

Healthy vegetable curry ready in about 30 minutes.

https://www.cutoutandkeep.net/projects/butternut-squash-and-garbanzo-curry • Posted by Spicie Foodie

I know the ingredients list seems long but as you can see the process is quite simple. This recipe is one of my go to fast dinners and I change the butternut squash for other seasonal vegetables.

You will need

1 tsp Indian Curry Powder , or more adjusted to taste small piece of fresh Ginger , peeled & cut into thin slices 1 cup sliced red Chile , more or less adjusting to taste 1 ½ cup water or Vegetable Stock 1 can stewed Tomatoes 1 small can Chick Peas (garbanzo beans), drained 1 large Red Onion ,thinly sliced 3 Garlic Cloves ,minced 1 small Butternut Squash , halved-seeded and peeled 1 tsp ground Turmeric Salt , to taste 1 tsp dried Fennel Seed 1 Curry Leaves 1 tbsp Olive Oil 1 small container of regular fat Greek Yogurt

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Description

I know the ingredients list seems long but as you can see the process is quite simple. This recipe is one of my go to fast dinners and I change the butternut squash for other seasonal vegetables.

Instructions

1. Once the Butternut squash has been seeded and peeled, cut into even sized bite size cubes. Heat the oil, once warm add the onions and cook until translucent. Next add the cubed Butternut squash and sliced fresh chile(s) and saute for 3 minutes. Next add the drained garbanzo beans and stir. Add all of the spices to the pan and cook for about 4 minutes until spices release their scent. Next add the half can of tomatoes, water/broth and stir well. Partially cover and cook until the squash is tender.

2. Uncover and turn heat down to lowest setting. Pour the Greek yogurt into the pan and stir until well combined. Continue simmering for another 5-8 minutes. Allow to cool slightly before serving. Serve with yellow basmati rice and nan bread. Notes *We prefer spicier food so I use about 1 tbsp. of curry powder, but I highly suggest you start with a little then add as you taste and go. *