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Vegan Squash and Chickpea Curry

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Ingredients
  

  • 2 cups cubed butternut squash
  • 2 cups diced potatoes
  • 1 can chickpeas, drained (I made cooked up chickpeas earlier in the day in my pressure cooker)
  • 1 tbsp canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh gingerroot
  • 3 tbsp mild curry paste
  • 1 can coconut milk
  • 1 cup gluten free vegetable stock (I like Kitchen Basics)
  • 1/2 cup cashew butter or peanut butter (I made my own cashew butter, recipe attached)
  • 1/4 tsp salt
  • 2 cups shredded swiss chard
  • 1 cup frozen peas
  • 2 tbsp chopped cilantro (Optional)

Instructions
 

  • In a slow cooker, combine squash, potato and chickpeas.
  • In a frying pan, heat oil over medium heat.
  • Fry onion, garlic and ginger, stirring occasionally, until light golden brown.
  • Add curry paste, stir and cook for about 1 minute.
  • Add onion mixture to slow cooker.
  • Add coconut milk to frying pan, scraping up any bits and pour milk into slow cooker.
  • Add vegetable stock to slow cooker, and then stir in cashew butter and salt.
  • Cover slow cooker and cook on low for 4 hours.
  • Usually you do not take the lid off a slow cooker and disturb, however I found that do to the thickness of the curry, stirring every once in awhile is better.
  • 15 minutes before serving, stir in swiss chard and peas.
  • Cover and cook on high for 15 minutes.
  • It is ready to serve.
  • I served this dish over a basmati rice.
Tried this recipe?Let us know how it was!