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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 Deciding on Wholesome Fast Food.
Almost each and every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is literally very true. Occasionally, though, the last thing you choose is to have to make an evening meal from scratch. Once in a while you just want to check out the drive through while you are on your way home and end the day. Why shouldn’t you be able to do this every now and then and not have a bunch of guilt about slipping up on your diet? This may be possible because plenty of the popular fast food places are trying to make their menus healthy now. Here is how to eat healthy and balanced when you reach the drive through.
Visit a drive through at a place who has made it a practice to offer healthier options to people. Arby’s by way of example, isn’t going to serve burgers. You could consume roast beef sandwiches, wraps and salads as an alternative. Wendy’s, whilst no stranger to the hamburger, also includes an abundance of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not all fast food places are as unhealthy as McDonalds with its deep fried everything.
Logic states that that one the easiest way to stay balanced is to bypass the drive through and never eat fast food. While, usually, 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, allowing someone else cook dinner is just what you require. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!
We hope you got benefit from reading it, now let’s go back to butternut squash and chickpea curry recipe. To make butternut squash and chickpea curry you only need 21 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Butternut squash and chickpea curry:
- Use 1 medium butternut squash
- Get 3 bell peppers (any colors you like)
- You need 2 tins chick peas
- Use 2 large white onions
- Use 2 red chillies
- Take 1 stalk lemon grass
- Provide 1 bunch coriander
- Take Thumb sized piece fresh ginger
- Get Garlic paste (or 2 cloves fresh garlic ground to a paste)
- Provide Onion powder
- Take Garlic powder
- Get Curry powder
- Get Chilli powder
- Prepare Ground cumin
- Prepare Non smoked paprika
- You need Dried mixed herbs
- Get Ground coriander
- Take Salt
- Take Ground black pepper
- Provide 1 vegetable stock pot or stock cube
- Take 3 tins chopped tomatoes
Steps 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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