Slow Cooker Chickpea and Squash Curry Slow Cooker Chickpea and Squash Curry

Author: Canadian Living

This is so delicious that it won't be only the vegetarians clamouring for more.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics




In large skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.

Stir in garlic, ginger and chili pepper; cook for 2 minutes. Stir in garam masala, turmeric, cumin seeds, salt and pepper; cook for 2 minutes.

Add tomatoes and water; cook for 2 minutes, scraping up browned bits. Pour into slow cooker. Stir in chickpeas and squash.

Cover and cook on low until squash is tender, 3 to 4 hours.

Stir in cilantro and lemon juice.

Raita: Meanwhile, in cheesecloth-lined strainer set over bowl, drain yogurt for 1 hour; discard liquid. Mix with cucumber, mint, cilantro, lemon juice, cumin seeds, salt and pepper. Serve with curry.

Nutritional facts Per serving: about

  • Sodium 463 mg
  • Protein 10 g
  • Calories 280.0
  • Total fat 7 g
  • Potassium 795 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 47 g


  • Iron 24.0
  • Folate 46.0
  • Calcium 17.0
  • Vitamin A 138.0
  • Vitamin C 52.0
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Slow Cooker Chickpea and Squash Curry