Veggie Yogi

Food, health and prosperity for the body

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

Printer-friendly version

Place squash, potato, chickpeas, carrots and cauliflower in bottom of crockpot.

In frying pan, heat oil on medium heat and cook onion, garlic and ginger about 7 minutes until onion is golden.

Add curry paste and cook while stirring for about 1 minute until fragrant.

Add the onion mixture to the crockpot. Add vegetable broth and almond milk. Stir in peanut or cashew butter. Cover and cook for approx. 4 hours or until vegetables are tender. I cooked on high because I don’t think my crockpot gets very hot, so if you have a very good crockpot you may want to try it on low.

Once vegetables are tender, stir in peas and spinach or swiss chard until it is wilted, about 15 minutes.Sprinkle with cilantro.

Serve on a bed of basmati or brown rice or couscous.


1 Comment

  1. Yum! This looks delicious and filling. I’m looking forward to making my own batch of it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: