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Potato, squash and chickpea coconut curry


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  • 2 c cubed and peeled squash (butternut or buttercup)
  • 2 c diced peeled potatoes
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp vegetable oil
  • 1 onion diced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 3 tbsp mild curry paste or powder
  • 1 can light coconut milk
  • 1 c vegetable broth (or chicken if non-veg)
  • 1/4 c natural cashew/peanut/almond butter
  • 1/4 tsp salt
  • 2 c packed shredded swiss chard (or spinach)
  • 1 c frozen peas (or edamane)
  • 2 tbsp chopped fresh coriander (or parsley)


Servings 6


Step 1

In large pot (or slow cooker) combine squash, potato and chickpeas.

In large skillet, heat oil over medium heat. Cook onion, garlic and ginger, stirring occasionally, until onion is light golden (about 7 min). Add curry paste/powder and cook, stirring for about a minute. Add to large pot.

Add coconut milk and broth to slow cooker. Stir in nut butter and salt. Cover and cook on low until vegetables are tender (about 4 hrs slow cooker)

Stir in swiss chard/spinach and peas. Cover and cook on high until greens are wilted (about 15 min) Sprinkle wilth coriander/parsley

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