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- 1 medium butternut squash, peeled and cubed - 1 can (15 oz) chickpeas, drained and rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon ginger, grated These vegetables form the base of our dish. The butternut squash brings a sweet and creamy texture. Chickpeas add protein and heartiness. The onion, garlic, and ginger create a fragrant foundation for the curry. - 2 teaspoons curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon smoked paprika Spices are the stars in this recipe. Curry powder gives warmth and depth. Ground cumin adds earthiness, while turmeric gives a lovely golden color. Smoked paprika offers a touch of smokiness that enhances the flavor. - 1 can (14 oz) coconut milk - 1 can (14.5 oz) diced tomatoes - 1 cup vegetable broth - Salt and pepper to taste - Fresh cilantro for garnish - Cooked rice or quinoa for serving The liquids tie everything together. Coconut milk provides creaminess, while diced tomatoes add acidity and sweetness. Vegetable broth brings extra flavor. Use salt and pepper to balance the taste. Fresh cilantro adds a burst of color and freshness on top. Enjoy this curry with rice or quinoa for a complete meal. - Peeling and cubing the butternut squash: Start by cutting off the top and bottom of the squash. Use a sharp knife to peel the skin. Then, cut it in half and scoop out the seeds. Next, chop it into small cubes, about one inch each. This size cooks well and soaks up flavor. - Rinsing and draining chickpeas: Open a can of chickpeas and pour it into a colander. Rinse them under cold water. This step helps remove extra salt and improves the taste. Drain them well and set aside. - Chopping onion and garlic, and grating ginger: Dice one medium onion into small pieces. Mince three cloves of garlic. For ginger, use a grater to get one tablespoon. These will add great flavor to your curry. - Layering the vegetables: In your slow cooker, start with the cubed butternut squash. Next, add the rinsed chickpeas followed by the diced onion, minced garlic, and grated ginger. The order helps the flavors mix well. - Adding chickpeas and spices: Now, sprinkle in the spices. Use two teaspoons of curry powder, one teaspoon of ground cumin, one teaspoon of turmeric, and one teaspoon of smoked paprika. Stir everything together to coat the veggies with the spices. - Pouring in liquids: Pour in one can of coconut milk, one can of diced tomatoes, and one cup of vegetable broth. Mix well to combine everything. This will create a rich and creamy curry. - Cooking times for low and high settings: Cover the slow cooker. If you set it to low, cook for 6 to 8 hours. For a faster option, set it to high and cook for 3 to 4 hours. The squash should be soft when done, and the flavors will blend beautifully. To adjust spice levels, taste as you go. If you like heat, add more curry powder or a pinch of cayenne. For milder curry, reduce the spice. You can also add a touch of brown sugar for balance. For extra creaminess, stir in a dollop of yogurt or cashew cream before serving. This adds richness and enhances the curry's texture. Coconut milk is already creamy, but a little extra can take it up a notch. The best sides for curry are rice or quinoa. Both soak up the sauce well. Naan bread is another great choice for dipping. You can also serve it with a side salad for freshness. For garnishing, fresh cilantro adds a bright touch. Chop it finely and sprinkle over the curry before serving. You can also add a squeeze of lime for a zesty kick. Avoid overcooking the squash. It should be tender, but not mushy. If it falls apart, it changes the texture of the dish. Check for doneness at the lower end of the cooking time. Watch your seasoning. Adding salt at the start can lead to a salty dish. Taste before you add more salt or pepper. Adjust it near the end for the best flavor. {{image_2}} You can make this curry even better by adding extra vegetables. Seasonal veggies like carrots, spinach, or bell peppers work well. Just chop them up and toss them in the slow cooker. You can also swap the butternut squash for other squashes, like acorn or pumpkin. This gives the dish a new taste and keeps it exciting. If you want to add more protein, consider adding diced chicken or shrimp. For a vegan option, you can use tofu or tempeh. Chickpeas are great, but these options make the dish heartier. If you are vegetarian, you can keep the chickpeas and add eggs or cheese for extra protein. For those needing gluten-free options, this curry is already a great choice. All the ingredients are gluten-free, making it safe for anyone with gluten issues. If you want to adapt it to be low-carb, skip the rice or quinoa. Instead, serve the curry over cauliflower rice or steamed greens. This keeps the meal light and healthy. To store leftover curry, let it cool first. Use an airtight container. This keeps the curry fresh. Store it in the fridge for up to five days. When you want to reheat, use the stove or microwave. Stir it well to heat evenly. If it's too thick, add a splash of water or broth. This helps bring back the creamy texture. Yes, you can freeze curry! It freezes well for later meals. Use a freezer-safe container or bag. Make sure to leave some space for expansion. To thaw, move the curry to the fridge overnight. You can also use the microwave. Just heat it on low until warm. In the fridge, the curry lasts about five days. Always check for signs of spoilage. If it smells off or the color changes, toss it out. Look for mold or unusual textures. If you see these signs, do not eat it. Safety first! Yes, this recipe is already vegan. It uses coconut milk instead of dairy. You can enjoy a warm, creamy, and tasty dish without any animal products. Just make sure your vegetable broth is also vegan. This curry is perfect for anyone who wants a healthy meal that is plant-based. To thicken your curry, you have a few easy options. First, you can mash some of the butternut squash with a fork. This will help create a thicker texture. Another trick is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it in during the last few minutes of cooking. This method works quickly and well. This curry pairs well with grains and bread. Here are some great ideas: - Cooked rice - Quinoa - Naan bread - Couscous These sides soak up the flavors and make your meal filling. You can also add a fresh salad for a nice crunch. This recipe for Slow Cooker Butternut Squash and Chickpea Curry combines simple, healthy ingredients like squash, chickpeas, and spices. You learned how to prepare, cook, and serve this dish with tips for flavor and possible variations. Enjoy experimenting with different veggies and proteins. Remember to refrigerate leftovers properly and note the signs of spoilage. With a few easy steps, you can create a tasty curry that fits many diets. Enjoy your cooking journey!

Slow Cooker Butternut Squash and Chickpea Curry

Discover the delightful flavors of a Slow Cooker Butternut Squash and Chickpea Curry that's perfect for any season! This hearty and healthy recipe combines creamy coconut milk, vibrant spices, and nutritious ingredients for a comforting meal. Follow our easy steps to create a delicious dish that cooks effortlessly while you go about your day. Click through to explore the full recipe and enjoy a taste of warmth and comfort!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon ginger, grated

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon smoked paprika

1 can (14.5 oz) diced tomatoes

1 cup vegetable broth

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa for serving

Instructions
 

Prepare the Ingredients: Start by peeling and cubing the butternut squash. Rinse and drain the chickpeas. Dice the onion and mince the garlic while grating the ginger.

    Combine in Slow Cooker: In a slow cooker, add the cubed butternut squash, chickpeas, diced onion, minced garlic, and grated ginger.

      Add Spices: Sprinkle in the curry powder, ground cumin, turmeric, and smoked paprika. Stir to combine all the dry ingredients with the vegetables.

        Pour in Liquids: Add the coconut milk, diced tomatoes (with their juice), and vegetable broth to the slow cooker. Stir everything well to ensure the spices are evenly distributed.

          Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender and the flavors have melded together.

            Season: Once cooked, taste the curry and season with salt and pepper as needed.

              Serve: Ladle the curry over cooked rice or quinoa in bowls, and top with fresh cilantro for garnish.

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 4-6