Description
This Slow Cooker Butternut Squash and Chickpea Curry is one of my most requested recipes and it's easy to see why. It is full of nutritious chickpeas and vegetables, really tasty, and very easy to make in the slow cooker. The perfect winter meal for busy families.
Ingredients
Units
Scale
- 1 tin chickpeas (drained)
- 150 g frozen butternut squash
- 150 g frozen sweet potato
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 2 tbsp curry paste
Instructions
- Add all of the ingredients into the slow cooker and stir
- Cook on high for at least 6 hours or until the vegetables are cooked through. Once it is cooked you can change the setting to warm until you are ready to serve.
- Serve with rice and chapatti or naan.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: slow cooker
- Cuisine: Indian
Nutrition
- Calories: 80
