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