Friday, December 20, 2019

Leek, Butternut Squash and Chickpea Curry

This is a simple and flavorful curry recipe and can really be made with any vegetables, the addition of the chickpeas adds protein and we just love them.


  • one can of chickpeas
  • 1/2 a red onion chopped
  • 1/2 teaspoon of ginger/garlic paste 
  • a handful of curry leaves
  • 1/2 cup of frozen peas
  • one butternut squash
  • 3 leeks sliced 
  • a pinch of Cinnamon 
  • 1/4 teaspoon masala powder
  • a pinch of cumin 

  1. First roast and dice the butternut squash to do this, cut in 1/2 remove seeds drizzle with salt and pepper and olive oil and roast at 400 for about 30 minutes until its soft, then dice
  2. heat a little oil, with the curry leaves, onion, leek, ginger garlic paste and sauté  for 5-7 minutes 
  3. then add the butternut squash, chick peas and peas with the spices and sauté for a little longer, add a can of coconut milk and simmer for 15- 20 minutes, add salt and pepper to taste. 
  4. Serve with rice 

Have a wonderful holiday season lovely folks, hugs -

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