Squash and Chickpea Curry

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

Squash and Chickpea Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    cup natural cashew butter or peanut butter

  • ¼

    tsp salt

  • 2

    cups packed shredded Swiss chard

  • 1

    cup frozen green peas

  • 2

    tbsp chopped fresh coriander

Directions

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.


Nutrition

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