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Butternut Squash & Chickpea Curry

Butternut Squash & Chickpea Curry

8 hours (5 Min hands on)

In the world of quick and easy weeknight food, there is nothing more magical than a slow cooker recipe that is, for lack of better verbs, dump, stir, set, and go. This Slow Cooker Butternut Squash and Chickpea Curry nails it, resulting in the perfect butternut squash curry that is as low maintenance as one could ask for during the week.

Nutrition Notes

Butternut squash, like many of it’s winter squash kin, is a beta-carotene goldmine. This antioxidant is touted to be protective against certain cancers and critical for longterm eye health. Swap in full fat unsweetened coconut milk for a richer sauce.

Ingredients
  • 1 13.5 oz can light coconut milk
  • 2 T curry powder
  • 1 T minced garlic
  • 1 tsp ground ginger (or 2T grated fresh)
  • 1 tsp kosher salt
  • 1 14.5 oz can fire roasted diced tomatoes
  • 1 14.5 oz can chickpeas, drained
  • 1 small butternut squash (about 2.5-3 lb), peeled and diced
  • Chopped fresh cilantro
  • Cooked brown rice
Directions
In the crock of a slow cooker, combine all ingredients except for cilantro. Cover and set to LOW. Cook 8 hours. Using a fork, mash about a cup of the squash to thick the sauce. Season to taste with additional salt (I added about 1/2-1 tsp more kosher salt) and chopped fresh cilantro. Serve over rice.
 
 

Meal Prep Tips

Peel and chop the butternut squash up to 4 days in advance. For smoother mornings, combine all ingredients in crock the evening before, then transfer to slow cooker in the morning. Cook brown rice up to 4 days in advance.

2 comments on “Butternut Squash & Chickpea Curry

  1. Hi! What are the can size for the coconut milk, fire roasted tomatoes, and chick peas? Just want to make sure it’s the small cans (13.5 to 15 oz) before putting it all together this week. Thank you!

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