tayyab anjum
This Slow Cooker Chickpea and Butternut Squash Curry is a rich, golden curry loaded with tender squash, chickpeas, spinach and rice, all simmered together in a fragrant spiced sauce. Simple, nourishing, and completely plant-based.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 x 400g (14 oz) cans chickpeas, drained and rinsed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp chilli flakes (optional)
- 1 can diced tomatoes (about 14 ounces or 400 grams)
- 1 x 400ml (14 oz) can coconut milk
- 400ml (1¾ cups) vegetable stock
- 1 tbsp tomato purée
- 100g (½ cup) uncooked long-grain rice
- Salt and black pepper, to taste
- 150g (5 oz) fresh spinach
- Fresh coriander, chopped, to garnish
Chickpea and Butternut Squash Curry: Instructions
- Place the cubed butternut squash, chickpeas, onion, garlic, and ginger into the slow cooker.
- Sprinkle over the curry powder, cumin, turmeric, coriander, and chilli flakes, if using.
- Stir well to coat the vegetables and chickpeas evenly in the spices.
- Add the chopped tomatoes, coconut milk, vegetable stock, and tomato purée.
- Season with salt and black pepper, then stir everything together.
- Cover and cook on low for 5–6 hours, or on high for 2–3 hours, until the squash is nearly tender.
- Stir in the uncooked rice, then cover and continue cooking for a further 45–60 minutes, until the rice is soft and has absorbed the sauce.
- Check occasionally, adding a splash more stock if the mixture looks too thick or dry.
- About 10 minutes before serving, fold in the fresh spinach and let it wilt into the curry.
- Taste and adjust the seasoning, adding more spice or salt as needed.
- Garnish generously with fresh chopped coriander.
- Serve hot straight from the pot.
