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Karman Meyer, Dietitian at The Nutrition Adventure

Easy Chickpea & Squash Crockpot Curry

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Ingredients Method

Ingredients
  

  • 12 ounces frozen diced butternut squash
  • 2 teaspoons coconut oil
  • 1/2 cup chopped yellow onion
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 clove garlic minced
  • 15 ounces chickpeas drained and rinsed
  • 2 cups roughly chopped lacinato kale
  • 14 fluid ounces light coconut milk
  • 1/2 cup frozen peas
  • 8 ounces vegetable stock
  • Cilantro as garnish

Method
 

  1. 1. Unthaw butternut squash according to package directions.
  2. 2. Heat oil in a large skillet over medium heat. Add onions and cook for 3 minutes before adding squash, curry powder, crushed red pepper, turmeric, salt, and garlic. Mix together with a spatula and allow to cook for 3 minutes.
  3. 3. Add the squash mixture to crockpot, then add remaining ingredients. Cook on low for 4-5 hours. Serve over brown rice or quinoa, or enjoy as a soup. Top with chopped cilantro if desired.
  4. To freeze: Allow soup to cool before placing into plastic storage containers or gallon-sized heavy-duty freezer bag. If using freezer bags, lay bags flat in freezer to save space.
  5. To reheat: Thaw soup in refrigerator overnight. Reheat in a crockpot or in saucepan to a minimum 165°F.