Easy Chickpea and Kabocha Squash Curry
Easy Chickpea and Kabocha Squash Curry

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Ingredients Easy Chickpea and Kabocha Squash Curry:
  1. Get 1/2 of onion or leek, chopped
  2. Make ready 1 cup for cooked chickpeas (150 g)
  3. You need 1/4 - kabocha squash (about 2/3 lb or 300 g)
  4. You need 1 Tbsp - curry powder
  5. Take 1 tsp - garam masala (can leave out if not available)
  6. Give 1 cup - chicken or vegetable broth, or water
  7. Need 1 Tbsp - cooking oil
  8. Get 1 tsp of salt or soy sauce
  9. Get Fresh cilantro, to garnish
Easy Chickpea and Kabocha Squash Curry start cooking:
  1. Prep your ingredients: Chop the onion/leek and cut squash into 1 inch/2 cm thick slices or chunks. Measure out your chickpeas.
  2. Heat oil in a heavy pot and sauté onions until softened.
  3. Add chickpeas and 1 Tbsp curry powder. Sauté for about 1 minute to bring out the flavor, but be careful not to burn.
  4. 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.
  5. Turn heat to low, cover with lid and cook for 10 minutes.
  6. 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.
  7. 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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