To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes.

Method: Soak the chickpeas in cold water for 5 – 8 hours, rinse several times and then drain. You may wish to use a variety or mix several kinds of pulses together. Heat a large saucepan with ...

This chicken curry recipe has my favorite elements of Indian takeout along with the benefits of home cooking and comfort food. This curry combines chicken, potatoes, and chickpeas in a sauce that ...

The vegan chickpea-coconut curry bowl from Plant Power Bowls by Sapana Chandra is a nutrient-dense meal packed with plant-based protein and fiber. Chickpeas provide a great source of protein and keep ...

An easy butternut squash pasta sauce for any pasta shape, but ideally tagliatelle. This luxurious, creamy pasta is gently spiced with a hint of nutmeg, cinnamon and cloves. Melt a third of the ...

This roasted butternut squash dish has great flavor, a nice crunch from the pecans, and interesting color from the Craisins. It’s a great side dish to serve warm with any type of roast. The squash is ...

Warm up to this chicken Parmesan with a winter twist featuring butternut squash ... This healthy Indian recipe is a flavorful chickpea curry that you can make in just 20 minutes.

This vegetarian Chickpea Cauliflower Curry is a flavorful, quick, and easy dish to prepare, making it a perfect addition to your Ramadan meals. Packed with spices and hearty ingredients, it's both ...

It’s a simple, one-pan meal that uses fresh ingredients like butternut squash, peas, and spinach for a healthy and satisfying dinner. Perfect for busy evenings, this quick curry is both ...