Squash and Chickpea Curry

By Greywolf

This can also be done in a slow cooker as follows.

Combine squash, potato and chickpeas in the slow cooker.

In a 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 fragant, 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.

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

Step 1

Add the oil to a dutch oven, fry onion, garlic and ginger. Add curry paste; cook, stirring until fragrant, about 1 minute.

Add squash, potato and chickpeas; stir to coat. Add coconut milk, stock, cashew or peanut butter and salt; brint to boil. Cover and simmer, stirring twice until vegetables are tender; about 30 minutes.

Gently stir in shredded Swiss chard and peas; cook, stirring, until Swiss chard wilts, about 5 minutes. Sprinkle with chopped coriander.