Coconut Squash Chickpea Curry - Slowcooker

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Ingredients

    2 cups cubed pelled butternut squash
    2 cups peeled potato
    1 540 ml can of chickpeas drained and rinsed

    1 Tbsp. oil
    1 onion diced
    2 cloves garlic, minced
    1 Tbsp. gingerroot minced
    3 Tbsp. mild curry paste

    1 can 400 ml light coconut milk
    1 cup vegetable stock (one boulion cube and one cup water)
    1/4 cup cashew butter or peanut butter (optional)
    1/4 tsp salt (I leave out)

    2 cups packed shredded swiss chard
    1 cup frozen peas

    2 Tablespoons fresh corriander for garnish

Description

This Is Such A Nice Change To My Vegetarian Curry And A Hit With The Whole Family. Omit The Peanut Or Cashew Butter If There Are Alergy Worries And I Always Leave Out The Salt Because My Boulion Cube Seems Salty Enough.

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