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.
Butternut Squash & Chickpea Curry
8 hours (5 Min hands on)
- 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
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.
15 comments on “Butternut Squash & Chickpea Curry”
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!
Hi Sandra, sorry about that! Can sizes just updated (yep, all between 13-15 oz standard cans).
Can you use dried chickpeas? We have some on hand in the cupboard.
Hi Mary! I haven’t tried this recipes using dried chickpeas, but you can give it a shot! Since this recipe uses 1 can, I would use 3/4 cup dried chickpeas, and my suggestion would be to add 2-3 cups liquid, like vegetable stock. Let me know if you try it!
How did this go with dry ones ?
I cooked the dry ones first in crock
Pot, covered in water, for about 4 hours on high. I also soaked them over night before the crock pot step. Nothing worse that uncooked chic peas.
Do you know the calorie content of this meal? Or the nutritional breakdown?
Hi! I don’t calculate nutritional info for my recipes.
This is the first recipe I’ve tried of yours and I really enjoyed it. I didn’t have enough butternut squash so I added a peeled and chopped sweet potato and some more chickpeas and it turned out great. Thanks!
How many portions does this make, and can I freeze it? Thank you.