Potato, Squash and Chickpea Curry
This weekend, along with all my gardening and planting, I was looking for something new to make. I love a good curry and anything that can be easily made in a crockpot is always a winner in my book! So when my Mom faxed me a recipe she found in Canadian Living Magazine it sounded like the perfect recipe for this Memorial Day Weekend.
The recipe she sent was for Potato, Squash and Chickpea Coconut Curry but I have adapted it to use almond milk instead of the coconut milk and added some additional veggies. Coconut milk is very high in saturated fat so I always try to avoid it when I can. The almond milk worked really well and I don’t think the flavor was sacrificed at all. It is delish!
Serve it on a bed of rice or couscous. I used brown rice since I had it on hand but basmati would also be excellent! I used spinach instead of swiss chard since I didn’t have any. I also used peanut butter instead of cashew butter for the same reason! 🙂
Makes 6-8 servings.
Here’s what you’ll need:
2 cups of butternut squash, cubed
2 cups of potato, cubed (I didn’t peel mine–just made sure they were well washed)
1 cup carrots, diced
1 cup cauliflower, cut in small pieces
1 can chickpeas (15 oz in the U.S. 19 oz in Canada), drained and rinsed
1 tbsp canola oil
1 onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp mild curry paste
2 cups almond milk
1 1/2 cups vegetable broth
1/2 cup cashew butter or peanut butter
2 cups packed shredded swiss chard or spinach
1 cup frozen peas
2 tbsp fresh cilantro, chopped