Super-easy slow cooker Butternut Squash Curry with chickpeas and spinach. Hearty, packed with flavor and naturally vegan too. A set and forget recipe that is sure to be a crowd-pleaser!
½cup(120ml) vegetable stock (made using a stockpot or bouillon powder)
For the curry
2cans(28oz / 2 x 400g) chickpeas, drained and rinsed
1medium butternut squash, peeled and cubed
3red potatoes, peeled and cubed
1-2bell peppers, sliced (I used red and yellow)
1bay leaf
small piece cassia bark(or half a cinnamon stick)
½cup(120g) coconut cream
3cups(90g) baby spinach leaves
handful cilantro / coriander leaves, to garnish
salt and pepper , to season
chilli flakes, to garnish
lime wedges, to serve
Instructions
Start by preparing the paste which is the base for our curry. Add all the ingredients into a mini chopper or food processor and blend until you have a paste. If you like a more pronounced tomato flavor you can add a can of tomatoes to the paste.
Add the curry paste into your slow cooker and then stir in the chickpeas, squash, potatoes, peppers, bay leaf and cassia bark. Cover and cook on low for 6 hours or until the potatoes are cooked through.
Stir in the coconut cream and cook for another hour or until the curry is creamy and thick. Discard the bay leaf and cassia bark.
Turn the slow cooker off and stir in the spinach until it wilts. Check the seasoning and adjust if needed. Serve garnished with cilantro, dried chilli flakes and lime wedges with or without rice.
The curry can be stored in the fridge for up to three days. Add a little water when reheating if it is too thick.
You can also freeze the curry for up to three months and thaw overnight in the fridge or in a microwave. Reheat in a saucepan until piping hot all the way through.