Slow Cooker Butternut Squash & Chickpea Curry

Slow Cooker Butternut Squash & Chickpea Curry

Slow Cooker Butternut Squash & Chickpea Curry is easy to make, which is served as a main dish. It’s also vegan/vegetarian, so it can be the focal point of a vegetarian dinner. The flavors of the ingredients are brought together with the Madras Curry. The complexity of all the flavors will impress all your dinner guests, as well as yourself. Serve over basmati or jasmine rice, which adds one more layer of flavor you don’t have with plain rice. Enjoy!

Serves 6 to 8

Ingredients:
2 ½ Cups Butternut Squash, Diced
1 16 Oz Can Chick Peas
2 Cloves Garlic, Minced
1 Small Onion, Chopped
1 Can 13.5 Ounce Coconut Milk
2 Large Tomatoes, Diced
1 Bunch Fresh Spinach, Rinsed and Roughly Chopped
1 ½ Cups Frozen Peas
3 Cups Vegetable Broth
3 Tablespoons Sheffield’s Madras Curry Powder
2 Teaspoons Kosher Salt, or to Taste
1 Cup Fresh Cilantro, Roughly Chopped, plus a bit more for garnish

Directions:
Peel the butternut squash, and dice enough into 1″ pieces for 2 ½ cups. Rinse the chickpeas well.

Add the squash, chickpeas, Madras Curry, garlic, onion, coconut milk, tomatoes, and broth to the slow cooker. Stir to combine. Turn on high and cook for about 90 minutes. The squash pieces should be getting fork tender, but not mushy. The squash pieces need to be firm but tender. If not, cook another 15 minutes and check again.

Add the spinach, cilantro, and peas. Stir to combine. Let cook another 15 to 20 minutes. Check to make sure the squash pieces aren’t getting overcooked. The curry should have a stew-like consistency, but not too thick. If not, in a mixing bowl, add 2 tablespoons of corn starch and hot water. Whisk well to combine and without lumps. Add to the slow cooker and stir in. Let cook another couple minutes to thicken up.

Serve over jasmine or basmati rice. Garnish with some of the extra cilantro. Enjoy!