Scroll up a little and check the tips and tricks for extra info and help.
Drain the liquid from the chickpea tin, wash chickpeas under tap water and keep it aside.
230 gms (or) 1.5 Cups Canned Chickpea
Heat the oil in a pot/saucepan over medium-low heat.
2 Teaspoons Oil
Once the oil is hot, add the cumin and let it sizzle for a few seconds.
1 Teaspoon Cumin
Add the onions and sauté for 5 minutes or until they start browning.
178 gms (or) 1 Cup Onion
Now add the ginger-garlic paste and cook for a couple of minutes until the raw aroma vanishes.
1 Teaspoon Ginger Garlic Paste
Mix in the tomato puree, stir well and cook for 3-4 minutes.
320 gms (or) 1.25 Cups Tomato Puree
Now add the dry spices- turmeric, chilli powder, garam masala, coriander and cumin powder. Stir until well combined.
½ Teaspoon Turmeric, 1.5 Teaspoon Chilli Powder/Cayenne Pepper, 1 Teaspoon Coriander Powder (Ground Coriander), ½ Teaspoon Garam Masala, 1 Teaspoon Cumin Powder (Ground Cumin)
Reduce the heat, mix in the butternut squash cubes, stir well and close the pot with the lid.
556 gms (or) 3 Cups Butternut Squash
Cook for 5-8 minutes or until the squash is half cooked. Ensure to stir regularly to prevent the squash from sticking to the base of the pot.
Now increase the heat slightly, stir in the coconut milk, close the pot with lid and simmer for 20 minutes.
400 ml (or) 1.25 Cups Coconut Milk
After 20 minutes, take the lid off the pot. Add the chickpeas, salt, lime juice and stir well.
230 gms (or) 1.5 Cups Canned Chickpea, Salt, Lime Juice
Enjoy piping hot butternut squash curry with rice or flatbread.