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Before you jump to Butternut squash and chickpea curry recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and to carry out all of their own cooking. This is really very true. From time to time, though, the last thing you need is to have to prepare an evening meal from scratch. Sometimes almost all you desperately want is to go to the drive through and get home quickly. There is zero reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This can be done because an abundance of the popular fast food spots are attempting to make their menus healthier now. Here is how you can eat healthy when you reach the drive through.
Aim at the side dishes. Not too long ago, the only side dish item available at a fast food restaurant was French fries. Today the majority of the most popular fast food franchises have amplified their choices. Now plenty of them offer salads. You could get chili. You can get baked potatoes. You could get fruit. There are a lot of selections that you can choose that do not force you to eat foods that have been deep fried. When you get your meal through a drive through window, select side dishes instead of just grabbing something premade. When you choose to do this you are able to keep your fat content as well as your calorie counts low.
Simple sense states that the simplest way to lose weight and get healthy is to ban fast food from your diet altogether. While, for the most part, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, letting someone else cook dinner is just the thing you need. When you want wholesome menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to butternut squash and chickpea curry recipe. To cook butternut squash and chickpea curry you need 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Butternut squash and chickpea curry:
- Get 1 medium butternut squash
- Prepare 3 bell peppers (any colors you like)
- Use 2 tins chick peas
- Get 2 large white onions
- Get 2 red chillies
- Provide 1 stalk lemon grass
- Get 1 bunch coriander
- Prepare Thumb sized piece fresh ginger
- Provide Garlic paste (or 2 cloves fresh garlic ground to a paste)
- Get Onion powder
- Use Garlic powder
- Take Curry powder
- Take Chilli powder
- You need Ground cumin
- You need Non smoked paprika
- You need Dried mixed herbs
- Prepare Ground coriander
- Take Salt
- Get Ground black pepper
- You need 1 vegetable stock pot or stock cube
- Take 3 tins chopped tomatoes
Instructions to make Butternut squash and chickpea curry:
- Take the skin off the butternut squash, chop into small pieces and set aside. Butternut squash is a hard vegetable so don't make the pieces too big or they'll take a very long time to cook.
- Slice the peppers into rings and then chop the rings into quarters. Set aside.
- Finely chop the white onions. In a large pot put a bit of oil and then add the onions. But don't turn the heat on yet.
- Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger.
- Turn the heat on under the onions and fry until they start to soften. Then add the butternut squash, peppers, chillies, lemon grass, coriander stalks and ginger. Mix well.
- Then add 1 tsp onion powder, 1/2 tsp garlic powder, 2 heaped tsp curry powder, 2 heaped tsp ground cumin, 1 tsp paprika, 2 tsp dried mixed herbs, 1-2 tsp chilli powder (depends how much heat you want, remember you already have fresh chillies in there), 1 tsp ground coriander, 1/2 tsp salt, a good amount of ground black pepper and the vegetable stock pot or stock cube. Mix very well.
- Add the chickpeas and tomatoes, mix well again. Put the lid on the pot, turn down to low and simmer for 1 hour. Or until you can easily cut through the butternut squash with a spoon.
- Chop the coriander leaves and add them to the curry. Mix well and serve. We eat this curry with lime and coriander rice, but you can eat it with whatever you want.
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