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Squash and Chickpea Curry Slow Cooker Vegetarian Recipe

slow cooker vegetarian recipe healthy squash chickpea curryI made this slow cooker vegetarian recipe, and my husband and I both liked it so much that we actually had it 4 nights in a row! Part of the reason for that was being busy and perhaps lazy, but another part of it was definitely the taste. Yum!

Plus, as the weather cools downs and so many are fighting colds, this recipe is like a panacea–boosting the immune system, decreasing inflammation, stabilizing blood sugar, and so much more.

Slow Cooker Squash and Chickpea Curry
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Ingredients
  1. 2 cups cubed peeled butternut squash
  2. 2 cups cubed peeled potatoes
  3. 1 can chickpeas, drained and rinsed
  4. 1 Tbsp vegetable oil
  5. 1 onion, diced
  6. 2 cloves garlic, minced
  7. 1 Tbsp minced ginger
  8. 3 Tbsp mild curry paste
  9. 1 can light coconut milk
  10. 1 cup vegetable stock
  11. 1/4 cup natural cashew butter or peanut butter
  12. 1/4 tsp salt
  13. 2 cups packed shredded Swiss chard or kale
  14. 1 cup frozen green peas
Instructions
  1. In slow cooker, combine squash, potato and chickpeas.
  2. In large skillet, heat oil over medium heat.
  3. Stirfry onion, garlic and ginger, stirring occasionally, until onion is light golden, about 7 minutes.
  4. Add curry paste; cook, stirring, until fragrant, about 1 minute.
  5. Add to slow cooker.
  6. Add coconut milk and stock to slow cooker.
  7. Stir in cashew butter and salt.
  8. Cover and cook on low for about 4 hours or until vegetables are tender.
  9. Stir in Swiss chard and peas.
  10. Cover and cook on high for about 15 minutes or until Swiss chard wilts.
Notes
  1. I've also done this stovetop when I have less time. It freezes great and makes for even tastier leftovers.
Adapted from Canadian Living, December 2006
Adapted from Canadian Living, December 2006
Acupuncture, TCM, natural health, Vancouver, BC http://www.activetcm.com/
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