In the kitchen with Kelley: Slow cooker butternut squash and chickpea curry

I decided to branch out this year and try foods I’ve never eaten before. Butternut squash was in that category. Since I really like Indian food, I thought I might enjoy it in a curry. And when I discovered slow cooker recipes for butternut squash curry that included some of my favorite veggies, I was sold. I adapted a couple of them and discovered a new favorite dish.

Butternut squash’s most noteworthy health perk is that it’s abundant in carotenoids. In particular, the gourd has very high levels of beta-carotene, which the body converts to vitamin A.

Slow Cooker Butternut Squash And Chickpea Curry

Ingredients

2 cups diced butternut squash
2 cups diced potatoes
1 can chickpeas (garbanzo beans), drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1 can coconut milk
1 large tomato, diced
2 cups vegetable broth or water
3 tablespoons curry powder
1 teaspoon sea salt
1 handful fresh cilantro, roughly chopped (set aside some for serving)
1 bunch spinach, rinsed and roughly chopped
1 1/2 cup frozen green peas

Directions

1. Place all ingredients except spinach and green peas in the slow cooker. Cover and cook on high for 6 hours.
2. Stir in peas and spinach. Cover and cook on high for 30 minutes.
3. Serve over basmati rice. Top with cilantro.

Nutrition Facts

Slow Cooker Butternut Squash And Chickpea Curry (6 serving)

Amount Per Serving
Calories 221.1, Total Fat 2.8 g, Saturated Fat 1.5 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 0.8 g, Cholesterol 0.0 mg, Sodium 1040.8 mg, Potassium 989.8 mg, Total Carbohydrate 42.7 g, Dietary Fiber 10.5 g, Sugars 3.6 g, Protein 9.1 g