Squash and Chickpea Curry

By Sarahsteph

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

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

Details

Servings 8

Preparation

Step 1

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.