Starting off slow: Butternut squash and chickpea coconut curry

After the hustle and bustle of the holidays, the beginning of the year is the perfect time to slow down and simplify — and what could be easier than a slow-cooker dinner?

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.

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
  • 1-2 large tomatoes, diced
  • 3 cups low-sodium vegetable broth or water
  • 3 tablespoons yellow curry powder
  • 1 teaspoon kosher salt
  • 1 bunch of fresh spinach or kale, rinsed and roughly chopped
  • 1 1/2 cups green peas (fresh or frozen)
  • 1 handful of fresh cilantro, roughly chopped

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 water. Stir a tablespoon or two of the mixture into the crock pot, allowing it to simmer a little bit longer. This will thicken it right up.

Directions

  1. Cut the skin off the squash, remove seeds and cut into 1-inch cubes.
  2. Rinse and sort through the dry chickpeas.
  3. Add all of the ingredients except for the peas, spinach and cilantro to your slow cooker. 
  4. Cook on high for 6 hours. About 20 to 30 minutes before serving, add in the peas and spinach, and give it a stir.
  5. 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
  • Cholesterol: 0 mg
  • Sodium: 440 mg
  • Total carbohydrate: 40 g
  • Dietary fiber: 12 g
  • Sugars: 9 g
  • Protein: 13 g

Contributor

Executive Chef