Bengali Butternut Squash With Chickpeas
In this flavorful Butternut Squash and Chickpea Curry recipe, fragrant spices and tender squash come together to create a comforting and satisfying dish. The aromatic blend of panch phoran, ginger, and garam masala infuse the dish with warmth and depth of flavor, making it a perfect choice for a cozy meal. Serve this vibrant curry with fluffy rice or warm naan bread for a delightful dining experience.
— Constant Cookbook
Ingredients
- 3 tbsp vegetable oil
- large pinch ground asafoetida
- 1 bay leaf
- ½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds
- 1-2 mild dried red chillies
- 1 small onion
- ½ tsp ground turmeric
- 2 level tsp ground cumin
- 1 heaped tsp ground coriander
- 2 tsp gingerginger
- 500g/1lb 2oz butternut squash
- 200ml/7fl oz boiling water
- 200g/7oz canned chickpeas
- 1 tsp ground garam masala
- 1 tsp ground fennel seeds
- , to taste salt
- , to taste sugar
Instructions
- Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
- Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown.
- Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes.
- Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
- Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add the salt and sugar, if using. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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