Butternut Squash and Chickpeas Curry | My Food Spree
Butternut Squash and Chickpeas Curry
10 mins prepServes 4
A simple and healthy vegan butternut squash and chickpeas curry made in the Instant Pot, flavored with spices and garnished with cilantro. Perfect with rice or couscous.
1: Start instant pot on sauté mode. Add oil.
2: After a minute add bay leaf, black cardamom, cinnamon stick, star anise, peppercorns, and panchphoran (Add whole red chilli).
3: Once the panchphoran crackles, add garlic; stir for a minute.
4: Add onions; sauté for 2-3 minutes.
5: Stir in tomatoes; sauté for 2-3 minutes.
6: Add coriander powder, cumin powder, turmeric powder, salt, and red chilli powder (if desired). Stir for 2 minutes.
7: Stir in butternut squash; sauté for a minute.
8: Add soaked chickpeas; stir for 1-2 minutes.
9: Add 2 cups of water.
10: Secure the lid of the instant pot, close the pressure valve. Cook on medium to high pressure for 20-25 minutes.
11: Alternatively, cook in a pressure cooker up to 3-4 whistles.
12: Let the pressure release by itself.
13: In a bowl mix yoghurt, cream, and garam masala. Add it to the chickpeas-butternut squash curry.
14: Mix well and cook for another 2 minutes on sauté mode.
15: Garnish with cilantro.
