Even serious carnivores will find this hearty vegan curry delicious, especially when it is spooned over steamed rice and served with a dollop of tamarind chutney or some plain Greek yogurt. It is also great with warmed naan instead of rice.
Butternut Squash and Chickpea Curry
3 cans (15 oz./470 g each) chickpeas, drained and rinsed
1 butternut squash, 3 to 3 1⁄2 lb. (1.5 to 1.75 g), peeled, seeded and cut into 1⁄2-inch (12-mm) cubes
1 large yellow onion, finely chopped
4 garlic cloves, minced
2 Tbs. peeled and grated fresh ginger
4 tsp. ground coriander
2 1⁄2 tsp. ground turmeric
1⁄2 tsp. red pepper flakes (optional)
3 cups (24 fl. oz./750 ml) coconut milk
1⁄4 cup (1⁄3 oz./10 g) chopped fresh cilantro, plus more for garnish (optional)
Kosher salt, to taste
Juice of 1 large lemon
Chopped green onion for garnish
In a slow cooker, combine the chickpeas, squash, onion, garlic, ginger, coriander, turmeric, pepper flakes, coconut milk, 1 cup (8 fl. oz./250 ml) water, cilantro and 1 tsp. salt. Stir to mix well. Cover and cook on the low-heat setting for 4 hours. The squash should be very tender.
Stir in the lemon juice and taste and adjust the seasoning with salt if needed. Ladle into shallow bowls, garnish with cilantro or green onion, and serve immediately. Serves 8.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.