Butternut squash and chickpea coconut curry
Warm up with this slow-cooker curry.
This comforting and warming recipe, adapted from the Tasty Yummies site, is a cinch to put together in a slow cooker. It is great for a winter dinner party — or for a cold night in — because most of the preparation can be done in advance. It also makes great leftovers and can be reheated the next day.
Note: If your sauce seems too thin or watery when it is done cooking, make a quick mix of 1 tablespoon cornstarch and 1 to 2 tablespoons of water. Stir a tablespoon or 2 of the mixture into the crockpot, allowing it to simmer a little bit longer. This will thicken it right up.
Servings: 8
Ingredients
- 2 1/2 cups diced butternut squash
- 1 1/2 cups dried chickpeas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (13.5 ounces) light coconut milk
- 1 to 2 large tomatoes, diced
- 3 cups low-sodium vegetable broth or water
- 3 tablespoons yellow curry powder
- 1 teaspoon kosher salt
- 1 1/2 cups green peas (fresh or frozen)
- 1 bunch of fresh spinach or kale, rinsed and roughly chopped
- 1 handful of fresh cilantro, roughly chopped
Directions
- Cut the skin off the squash, remove seeds and cut into 1-inch cubes.
- Rinse and sort through the dry chickpeas.
- Add all of the ingredients except for the peas, spinach and cilantro to your slow cooker.
- Cook on high for 6 hours. About 20 to 30 minutes before serving, add in the peas and spinach, and give it a stir.
- Serve over brown basmati or jasmine rice and top with fresh cilantro.
Nutrition information (per serving)
- Calories: 250
- Total fat: 6 g
- Saturated fat: 3.5 g
- Cholesterol: 0 mg
- Sodium: 440 g
- Total carbohydrate: 40 mg
- Dietary fiber: 12 g
- Total sugars: 9 g
- Protein: 13 g