Go Back

Slow Cooker Creamy Butternut Squash and Chickpea Curry

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can diced tomatoes
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 cup fresh spinach, roughly chopped optional

Method
 

  1. Add the butternut squash, chickpeas, onion, garlic, ginger, tomatoes, curry powder, cumin, coriander, smoked paprika, salt, pepper, coconut milk, and vegetable broth to the slow cooker. Stir to combine.
  2. Cover and cook on low for 6 hours.
  3. If using spinach, stir it in now and cook for an additional 15 minutes, or until the spinach wilts.
  4. Stir in lime juice and chopped cilantro.
  5. Serve hot over rice or with naan.

Notes

Fold in fresh spinach just before serving; it wilts quickly and brightens the dish. A splash of lime juice at the end cuts through the coconut sweetness for a bright finish.