Slow Cooker Squash and Chickpea Curry
Ingredients
- 2 cups (500 mL) cubed peeled butternut squash
2 cups (500 mL) diced peeled potatoes
1 can chickpeas, drained and rinsed
1 tbsp (15 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
3 tbsp (45 mL) mild curry paste
1 can light coconut milk
1 cup (250 mL) vegetable stock
1/4 cup (50 mL) natural cashew butter or peanut butter
1/4 tsp (1 mL) salt
2 cups (500 mL) packed shredded Swiss chard
1 cup (250 mL) frozen green peas
2 tbsp (25 mL) chopped fresh coriander
Preparation:
In slow cooker, combine squash, potato and chickpeas.
In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until onion is light golden, about 7 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add to slow cooker.
Add coconut milk and stock to slow cooker; stir in cashew butter and salt. Cover and cook on low for about 4 hours or until vegetables are tender.
Stir in Swiss chard and peas. Cover and cook on high for about 15 minutes or until Swiss chard wilts. Sprinkle with coriander.
In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until onion is light golden, about 7 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add to slow cooker.
Add coconut milk and stock to slow cooker; stir in cashew butter and salt. Cover and cook on low for about 4 hours or until vegetables are tender.
Stir in Swiss chard and peas. Cover and cook on high for about 15 minutes or until Swiss chard wilts. Sprinkle with coriander.
