Slow Cooker Squash and Chickpea Curry
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Squash and Chickpea Curry
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 217 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 32 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 543 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 50 |
| vit C | 23 |
| folate | 25 |
Rich cashew butter makes a special addition to this vegetarian curry dish.
Ingredients
- 2 cups cubed peeled butternut squash
- 2 cups diced peeled potatoes
- 1 can chickpeas, drained and rinsed
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp minced gingerroot
- 3 tbsp mild curry paste
- 1 can light coconut milk
- 1 cup vegetable stock
- 1/4 cup natural cashew butter or peanut butter
- 1/4 tsp salt
- 2 cups packed shredded Swiss chard
- 1 cup frozen green peas
- 2 tbsp 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.
Source : Canadian Living Magazine: December 2006
- Keywords : Main Course; Dinner; Indian; Vegetarian; Squash; Chickpeas; Slow-Cook/Crockpot; Potatoes;
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