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Before you jump to Squash & chickpea curry recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.
You already know that you need to have a healthy heart. Think about it: if your heart isn’t healthy then the rest of your body won’t be healthy either. You already know that working out on a regular basis and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Did you know, however, that a number of specific foods are great for improving the health of your heart? If you want to know which foods you should be eating to improve your heart health, go on reading.
Be aware that fish is just about the healthiest food out there. You already know this since, by now, you’ve likely been taught to consume fish at least two times each week. This is basically true if there are some issues with your heart or if your heart is in not too good a shape. Know that fish contains a lot of Omega 3’s which are what lets your body break down unhealthy cholesterol. Try to include fish in at least two of your meals each week.
There are many foods that you can eat that are great for your body. The truth is that everything that we’ve discussed here can help your body in lots of different ways. They are essentially wonderful, though, for helping you keep your heart healthy. Incorporate these foods in your diet every day. Your heart will benefit from it!
We hope you got insight from reading it, now let’s go back to squash & chickpea curry recipe. To make squash & chickpea curry you need 9 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to prepare Squash & chickpea curry:
- Provide onion, chopped
- Get garlic, crushed
- You need small Butternut Squash, peeled, deseeded & cut into cubes
- Take chopped tomatoes
- Prepare chickpeas, drained & rinsed
- Use vegetable stock
- You need frozen spinach
- Take curry powder (depending on how hot it is/how you like it!)
- Use salt & pepper
Instructions to make Squash & chickpea curry:
- Place a large frying pan (or saucepan or wok) over a medium heat with 2 tbsp oil. Cook the onion for 2 minutes then add the garlic & cook for another minute before adding the squash. Stir in the curry powder after 5 minutes. - Pour in the stock & tomatoes, stir well then season with salt & pepper & simmer for a few minutes then add the spinach allowing it to melt a little before stirring.
- Add the chickpeas leave to simmer again, stirring occasionally, for about 20 minutes or until the squash is tender. - Serve with rice or naan bread.
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