Butternut Squash and Chickpea Curry
This gluten free Butternut Squash and Chickpea Curry is an easy, budget-friendly recipe which is made in the slow cooker. It's dairy free and vegan and can be served with rice and a gluten free naan bread as a main dish. It's also lovely as a side dish to a meat-based curry too!
Servings: 4 portions
Equipment
Ingredients
- 400 g tin chickpeas drained
- 500 g frozen chopped butternut squash
- 400 ml full-fat coconut milk
- 1 red onion finely chopped
- 3 tsp ginger paste
- 3 tsp chopped garlic
For the spice mix:
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp salt
Instructions
- Add all of ingredients to the slow cooker pan and mix well until combined. Pop the lid on and cook on high for 3-4 hours (or low for 6-8 hours).
- Serve with rice and gluten free naan breads, sprinkled with a generous helping of fresh coriander.
Notes
- No Slow Cooker? If you want to cook this on the hob or slow cooker, see my tips in the blog post above for cooking times.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Butternut Squash and Chickpea Curry should look at each stage of cooking.
- Storing: Check out the blog post above for more information on storing and freezing this Slow Cooker Curry recipe.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Butternut Squash and Chickpea Curry!
Nutrition
Serving: 1g | Calories: 424kcal | Carbohydrates: 66g | Protein: 14g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Sodium: 445mg | Fiber: 18g | Sugar: 22g
