Description
A warm and creamy butternut squash curry made in a crockpot, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
- Fresh cilantro for garnish
Instructions
- In a crockpot, combine the peeled and cubed butternut squash, drained chickpeas, diced onion, minced garlic, and grated ginger.
- Add the curry powder, cumin, salt, pepper, vegetable broth, and coconut milk to your crockpot. Stir well to combine.
- Cover and set the crockpot to cook on low for about 6-8 hours or on high for 3-4 hours.
- Once cooked, stir the curry and garnish with fresh cilantro before serving.
Notes
To add heat, toss in red pepper flakes. Substitute coconut milk with unsweetened almond milk if preferred.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg