Butternut Squash and Chickpea Coconut Curry (Slow Cooker)

I’ve been meaning to post this recipe for ages.  I made this curry for my Book Club a few weeks ago, along with my Lamb Curry.  It’s dead easy to make and absolutely delicious.  Enjoy!

Ingredients

• 1 tbsp of oil
• 1 onion diced
• 2 cloves of garlic crushed
• 1 tbsp of minced ginger (I use lazy ginger in a jar)
• 3 tbsp of Patak’s Mild Curry Paste

• 350g Butternut squash, bitesize pieces (you can buy it ready peeled if you want to keep your limbs!)
• 4 medium sized potatoes peeled and cubed
• 400g tin of chickpeas drained and rinsed

• 400 ml of coconut milk (you can use light if you want, I didn’t)
• 250 ml of vegetable stock
• 60 ml of smooth peanut butter (it gives it a creamy texture)

• 2 large handfuls of spinach
• 250ml of frozen peas

Directions

1. Preheat the slow cooker (low)
2. Sauté the onion, garlic and ginger till the onions are soft (about 5 min).  Then add the curry paste, mix well, and cook for about a minute.
3. Put the squash, potatoes and chickpeas in the slow cooker.  Top with the onion mixture.
4. Pour in the coconut milk, stock and peanut butter.  Mix well.
5. Cook covered for at least 4 hours until the butternut squash is cooked. (I did closer to 5-6 hrs)
6. 30 minutes before you are ready to serve mix in the spinach and peas.  I served with Naans, Sag Paneer and Basmati rice.

For more recipe ideas, cooking tips and ideas check out Patak’s Curry Club

Thanks to Patak’s for sending me a lovely selection of their products!  I can’t wait to try them all.