Chickpea And Butternut Squash Curry Recipes

Steps:

• Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
• Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
• When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
• Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
• Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
• Roast in the preheated oven until tender, 20 to 25 minutes.
• Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
• While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.