My friend April assured me that this was THE BEST curry ever, so I figured I should try it out! She was right, it was pretty darned good. It would have been even better if my swiss chard hadn't gone bad in the fridge and if any of the
three grocery stores I sent my husband to had it in stock. I was a little miffed about that (can you tell?)... I liked this recipe because it only has to cook for 4 hours and so its good if you haven't had a chance to put things together in the morning and have to do it at lunch! We had this curry with some brown rice, steamed broccoli, and (of course) samosas from
India Palace.
April's Butternut and Chickpea Curry
2 cups cubed butternut squash
2 cups cubed potato
2 cups cooked chickpeas
1 chopped onion
3 cloves minced garlic
1 tbsp minced ginger
3 tbsp curry paste
1 can coconut milk
1 cup vegetable stock
1/4 cup peanut butter
1/4 tsp salt
2 cups finely shredded swiss chard :(
1 cup frozen peas
2 tbsp chopped cilantro
*In a slow cooker, combine squash, potato, and chickpeas
*In a skillet, saute onion, garlic and ginger for about 7 minutes
*Add curry paste and stir in until fragrant
*Add to slow cooker, along with coconut milk, stock, peanut butter and salt
*Cook on low for 4 hours
*Add swiss chard and peas, turn slow cooker on high, cook for 15 minutes
*Serve with chopped cilantro
