Tested till perfect Slow Cooker Squash and Chickpea Curry
Squash and Chickpea Curry
Photography by Matthew Kimura

Slow Cooker Squash and Chickpea Curry

Rich cashew butter makes a special addition to this vegetarian curry dish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 35 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 2 cups 2cupscubed peeled butternut squash
  • 2 cups 2cupsdiced peeled potatopotatoes
  • 1 can 1canchickpeachickpeas, drained and rinsed
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, diced
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 3 tbsp 3tbspmild curry paste
  • 1 can 1canlight coconut milk
  • 1 cup 1cupvegetable stock
  • 1/4 cup 1/4cupnatural cashew butter or peanut butter
  • 1/4 tsp 1/4tspsalt
  • 2 cups 2cupspacked shredded Swiss chard
  • 1 cup 1cupfrozen green peas
  • 2 tbsp 2tbspchopped fresh coriander
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per each of 8 servings: about

cal 217 pro 6g total fat 8g sat. fat 3g
carb 32g fibre 5g chol 0mg sodium 543mg

% RDI:

calcium 4 iron 11 vit A 50 vit C 23
folate 25
All rights reserved. Transcontinental Media G.P. © 2014